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The 
AlUAtnerican 

COOK BOOK 

Being a Collection Chiefly of 
Recipes of the Favorite Dishes 
of Famous Americans. 

Compiled by 
GERTRUDE FRELOVE BREBNER 



The proceeds from the sale of this book are to be devoted 
to the relief of disabled, needy and unemployed ex-service men 
and their dependent families. 

As far as practicable, all work of preparing and selling 
the book is being done through the employment of ex-service 
men. 

Copies may be purchased at any book store or direct from 
the publishers at the price of $1.50 per copy, delivered to any 
address in the United States. 



1922 

JUDY PUBLISHING COMPANY 

Chicago 



-r^-^^"^ 

,-a*^* 



Copyright, 1922 
By Judy Publishing Company 



©CI.AH81158 



^Xve f 



DEDICATION 

This volmne is dedicated to the American 
principles of democracy and progress ; to the ex- 
service men who fought for these principles in 
the World War; to those of their number who 
gave their lives ; and to those also of their num- 
ber, wounded, disabled and needy, now in our 
midst. 



The publication of this book has 
been made possible through the 
generous aid of 

MR. W. J. KLINGENBERG 

President of 

Sheridan Trust & Savings Bank 

Chicago 



The ALL-AMERICAN 
COOK BOOK 

TABLE OF CONTENTS 

Chapter Page 

I. Griddle Cakes 9 

II. Breads 15 

III. Biscuits 21 

IV. Sea Foods 27 

V. Canapes 33 

VI. Soups 35 

VII. Meats 42 

VIII. Salads 59 

IX. Salad Dressings 69 

X. Vegetables 73. 

XI. Miscellaneous 83 

XII. Puddings 95 

XIII. Pies 107 

XIV. Cakes 115 

XV. Cookies 137 

XVI. Frozen Desserts and Beverages 143 

XVII. Jams and Pickles 147 

XVIII. Confectionery 153 

XIX. Spoon Breads 161 

Helpful Hints 171 



GEEETINGS 



EMBASSY OF THE UNITED STATES OF AMERICA 

Rome, January 20, 1922. 

Dear Mrs. Brebner: 

From over the sea I send to you and to the 
readers of your proposed book, my hearty greet- 
ings. 

Sincerely yours, 

RICHARD WASHBURN CHILD. 



FOREWORD 



The object of the " All- American Cook Book" is to assist, 
through its sale, the wounded, the unemployed and needy- 
ex-service men, especially those with dependent families. 

All profits accruing to the publishers from the sale of this 
book will be under the careful supervision of a committee of 
prominent citizens of Chicago, and receipts and expenditures 
subject to audit. This money will be given from time to time 
to the needy and dependent families of ex-service men, which 
are brought to the attention of the committee by the American 
Legion Association of Cook County, Illinois. 

It is intended particularly to relieve suffering and distress 
in a class of cases somewhat overlooked, namely, the destitute 
families of ex-service men who are in hospitals, but who have 
not yet received compensation from the Government. 

It is sincerely hoped that every American Legion Post, 
wherever located, will sell this book to carry out in its par- 
ticular locality the object mentioned, and to Ibis end a special 
price will be named to the Post upon application to the pub- 
lishers. Profits secured by a Post from such sales are to be 
distributed to dependent families in its locality, according to 
the best judgment of the Post. 

Only through the courtesy of the wives, mothers, daugh- 
ters, sisters and friends of the men whose names appear within 
this book have I been able to compile it, for so great was 
the response that I am encouraged to compile an annual 
edition. From every country in the world I have received 
recipes from famous Americans who wished to assist me in 
this undertaking. The letters and excerpts are placed in the 
book to show the spirit of co-operation and the personal inter- 
est of the donors. The message from General Diaz is one 
intended by him to be sent to the wounded boys in the U. S. P. 
Hospitals throughout the United States, to be placed in the AU- 
Ameriean Cook Book. 

The Ail-American Cook Book has taken one year to 
compile. There were twenty-five hundred letters written in 
order to receive these recipes. Needless to say, it was only 
a labor of love, inspired by the beautiful messages and thoughts 



of the friends who have made this book possible. 

This book has been realized financially through the kind- 
ness of Mr. W. J. Kling-enberg-, president of the Sheridan 
Trust and Savings Bank of Chicago. I am deeply indebted 
to him, for, through his doing so, we hope to be able to relieve 
many cases of suffering and destitution throughout the United 
States. Also to Mr. James L. Crowder and Mrs. William G. 
Zetsche I owe a great deal of thanks as interested friends and 
advisers. 

May the American people enjoy reading the All-American 
Cook Book as much as I have enjoyed compiling it. 

GERTRUDE FRELOVE BREBNER. 

Chicago, June 7, 1922. 



CHAPTER I. 

GRIDDLE CAKES 

Economy makes happy homes and sound nations. Instill 
it deep. — George Washington. 

WARREN G. HARDING 

President of the United States 

(Through courtesy of Mrs. Harding) 

Waffles 

Two eggs, 2 tablespoons of sugar, 2 tablespoons of butter, 
1 teaspoon of salt, 1 pt. of milk, flour to make a thin batter, 
and 2 heaping teaspoons of baking powder. Beat eggs (yolks), 
add sugar and salt, melt butter, add milk and flour, add milk 
and flour last ; just before ready to bake add beaten whites of 
eggs and baking powder. Bake on hot waffle iron. 

THE WHITE HOUSE 

Washington 

May 19, 1921. 

My dear Mrs. Brebner : 

Mrs. Harding is very glad to comply with 
your request of May seventeenth, and is there- 
fore enclosing her recipe for "Waffles," with her 
best wishes for the success of the good cause you 
represent. 

C. MALTEN, 

Secretary. 



10 THE ALL-AMERICAN COOK BOOK 

GOVERNOR T. 0. McRAE, State of Arkansas 

Waffles 

Four eggs, beaten light ; 1 qt. of buttermilk, 1 qt. of flour, 
2 handsful of corn meal, 2 level teaspoons of soda, 4 table- 
spoons of melted lard, and salt to taste. Bake on hot waffle 
iron. 



CAPT. RALPH EARLE 

Former Chief of the Bureau of Ordnance, U. S. Navy, now at 

anchor Guantanamo Bay, Cuba, U. S. Atlantic Fleet, 

U. S. S. Florida, Flagship. 

(Through courtesy of Capt. Earle's chef, W. H. Johnston) 

Raised Waffles 

One and % cups of milk, 1 teaspoon of salt, 1 tablespoon of 
butter, 14 yeast cake, i/4 cup of luke warm water, 2 cups of 
flour, yolks of 2 eggs and whites of 2 eggs. Scald milk, add 
salt, and yeast cake in lukewarm water, add flour, beat thor- 
oughly, let rise over night ; in the morning add yolks to mixture 
and beat well; add whites beaten stiff and bake same as other 
waffles. If whole yeast cake is used, will be ready in 1 hour. 



REAR ADMIRAL J. A. HOOGEWERF 

Commandant U. S. Navy Yard, Puget Sound, Washington 

Waffles 

One pt. of flour, sifted 3 times, 1 qt. of milk, 1 egg, 1 table- 
spoon of melted butter, % teaspoon of salt; add flour to make 
a thin batter. Bake on hot iron and serve with syrup. 



M. E. MOORHEAD 

American Consul to Stuttgart, Germany 

Flannel Cakes 

Editor's Note: This recipt was prepared by Mrs. Moor- 
head and taken from a cook book she wrote for the benefit of 
the Red Cross while located in British India. 



THE ALL-AMERICAN COOK BOOK 11 



Beat 2 eggs into a bowl and add a teaspoon of salt, a table- 
spoon of sugar and ll^ pts. of milk with 1 teaspoon of cream 
of tartar and y^ teaspoon of soda dissolved in it ; add flour to 
make a thin batter. Bake on greased griddle or frying pan; 
spread with butter and send to table hot. Half of this quan- 
tity is enough for 3 or 4 persons. 



BRIG. GENERAL D. E. AULTMAN 

Camp Knox, Ky., U. S. Army 

Health Griddle Cakes 

One cup of whole-wheat flour, % cup of rye meal, % cup 
of bran, about 11/4 cups of milk, 2 tablespoons of ground flax- 
seed, 1 teaspoon of salt, 3 eggs and 2 teaspoons of baking 
powder. Separate the eggs, beat yolks, add milk, salt and all 
the ingredients except the baking powder. Beat and let the 
batter rest an hour, then beat in baking powder, add whites 
of eggs and bake on hot griddle. Serve with maple syrup or 
honey. 



CHARLES C. McCHORD 

Chairman, Interstate Commerce Commission, Washington, D. C. 

Potato Pancakes 

Five large, raw potatoes, 2 onions, 1 tablespoon of salt, and 
4 eggs beaten to a froth. Grate onions and potatoes on verj' 
coarse grater ; add eggs and beat for 5 minutes. Do not add 
milk or flour. 



W. H. SHOLES 

American Consul, Gothenburg, Sweden 

Dixie Rice Batter Cakes 
Take 1 cup of washed rice, 1 pt. of water, place in a sauce 
pan and boil with lid on until quite dry; put into pan and mix 
in 1 cup of fresh milk, 6 ozs. of flour with 1 teaspoon of baking 
powder mixed with it, the well beaten yolks of 5 eggs, pinch 
of salt, and ^4 cup of best molasses. "Work the paste well; 
form into cakes, put on hot griddle and bake until done. Serve 
hot with butter and syrup. 



12 THE ALL-AMERICAN COOK BOOK 



KANFORD McNIDER 

National Commander of the American Legion 

(Elected national commander of the American Legion at 
the Kansas City convention on November 2, 1921. Under his 
guidance the millions of devoted Americans who offered their 
lives for their country in the world war will continue, in the 
days of peace, to serve their country as citizens of highest 
ideals.) 

THE AMERICAN LEGION 
National Headquarters, Meridian Life Building 
Indianapolis, Ind. 

Office of the National Commander 

November 23, 1921. 

My Dear Mrs. Brebner: 

Thank you very much for your letter of No- 
vember 21st. 

I certainly agree with you about our unem- 
ployed ex-service men and we want to do every- 
thing we can to see that they get properly taken 
care of. 

I only wish I had some recipe for your cook 
book, but I am just a bald-headed old bachelor 
and what I know about cooking I am sure would 
not help very much. I assure you I am with 
you in spirit in the good work you are doing. 

Very truly yours, 

HANFORD MacNIDER, 
National Commander. 

(Editor's Note — I selected "buckwheat griddlecakes" and 
trust that Mr. MacNider and other "bald-headed old bach- 
elors" like the dish.) 

Buckwheat Griddle Cakes 

Two cups of buckwheat flour, 14 cup of corn meal, or if 
wished, white flour, 1 teaspoon of salt, i^ cup of molasses, l^ 
yeast cake, 14 cup of lukewarm water and teaspoon of soda. 
Mix buckwheat, corn meal and salt; add dissolved yeast cake, 
molasses and water; beat well. Let rise over night. In the 
morning beat, add soda, beat again and fry. 



THE ALL-AMERICAN COOK BOOK 13 



H. L. WASHINGTON 

American Consul to Liverpool, England 

**May I also enclose a small cheque which I most heartily 
wish it were possible to make many times larger, and further 
extend, on behalf of my wife and myself, every wish for the 
best success of your fine enterprise. 

Faithfully yours, 

H. L. WASHINGTON." 

Waffles 

One pt. of sour milk, 2 tablespoons of sugar, flour to make 
a medium thick batter, stir well and set over night ; in the 
morning add 2 well beaten eggs, 1 tablespoon of melted lard 
and 1 teaspoon of baking powder and a pinch of salt. Bake 
on hot waffle iron. 



REAR ADMIRAL R. M. KENNEDY 

Naval Retiring Board, U. S. Navy, Washington, D. C. 

Fruit Griddle Cakes 

Make a thin batter of 2 cups of fruit (raspberries or straw- 
berries), 1 egg, 1 teaspoon of baking powder, 1 or 2 cups of 
milk, flour to make a medium thick batter, and 1 cup of sugar. 
Fry like pancakes. 



14 THE ALL - AMERICAN COOK BOOK 



STATE OF MAINE 
OFFICE OF THE GOVERNOR 

Augusta 

October 25, 1921. 

My Dear Mrs. Brebner: 

Your letter of October twentieth addressed 
to "Governor and Mrs. Parkhurst" was received 
at this office. Governor Parkhurst died on Jan- 
uary 31st, last, and was succeeded by the Hon- 
orable Percival P. Baxter of Portland. As Gov- 
ernor Baxter is unmarried I am referring your let- 
ter to Miss Susan Ballou, who is the Governor's 
Housekeeper, and will be glad to send you a 
recipe from the Executive Mansion that the State 
of Maine may be represented. 
Sincerely, 

GERTRUDE H. PLAISTAD, 

Assistant Secretary to the Governor. 



(Editor's Note — ^Forty-five governors are represented in 
THE ALL-AMERICAN COOK BOOK. The following letter 
asks representation for the Pine Tree State.) 



CHAPTER II. 

BREADS 

If you can't get cream you might as well learn to love 
your sasser of skim milk. — J. C. Lincoln. 

HONORABLE THOMAS R. MARSHALL 

■ Former Vice-President of the United States 

"You can furnish a recipe for me, only remember — don't 
make it too rich for a poor Hoosier. 

''That you know I approve of you and your work, I en- 
close my check with this to buy as many books as it will, when 
issued, and give with your compliments to some poor soldiers' 
wives." Excerpt from letter, February 3, 1922. The Editor 
selected the following recipe, in accordance with the request : 

Hoosier Salt Rising Bread 

In a deep vessel make a sponge by mixing 3 cups of 
warm water or new milk, 1 teaspoon of salt and soda and 
enough flour (about 2 tablespoons) to make a batter, cover 
closely and set in a pot of warm water in a warm place. After 
6 hours (or less), add 1 qt. of flour and enough boiling water 
or scalded milk (or half and half) to make a smooth elastic 
dough, working it about i/^ hour. Form loaves, put into but- 
tered ijaking pans, filling them half full, let rise until the pans 
are nearly full, and then bake in moderate oven from 30 to 40 
minutes, according to the size of the loaves. To keep, wrap 
in cloth or place in stone jars. As milk bread doesn't keep 
well in hot weather, a teaspoon of butter or lard may be sub- 
stituted for the milk. This bread may be eaten as soon as 
baked. 



16 THE ALL-AMERICAN COOK BOOK 



U. S. SENATOR J. £. RANSDELL, the State of Louisiana 

Through courtesy of Mrs. Borah of New Orleans 

French Loaves 

Make a sponge of 1 cup of compressed yeast and 1 table- 
spoon of sugar dissolved in % cup of lukewarm water. To 1 
cup of scalded milk add 1 cup of hot water and when luke- 
warm add to yeast and 2 cups of flour. Beat 5 minutes. Let 
rise until very light (takes about 1 hour), add 3 tablespoons 
of melted shortening and li/^ teaspoons of salt. Stir in 5 cups 
of flour; knead until dough is smooth and elastic, using more 
flour if necessary. Cover to let rise and when light (double 
its bulk) mold into French Loaves. Divide the dough in half 
and each half into twelve, making 24 loaves. Roll each 5 
inches long, taper each end. Lay on greased pan sufficient 
distance apart not to touch each other, cover to let rise an 
hour in warm place. Bake real brown. 



U. S. SENATOR GEORGE W. NORRIS, of Nebraska 

Chairman, Committee on Agriculture and Forestry 

Bran Bread 

Two cups of bread flour, 2 cups of bran, % cup of granu- 
lated sugar, 1 cup of raisins or % cup of chopped nut meats, 
% teaspoon of salt, 2 cups of buttermilk, and 1 level teaspoon 
of soda. Dry ingredients in order given. Stir buttermilk and 
soda until foamy. Add to above ingredients and mix thor- 
oughly. Let rise 30 minutes in warm place. Bake in a verj'^ 
slow oven. 



MAJOR GENERAL GEORGE 0. SQUIRES 

Chief Signal Officer, U. S. Army, Washington, D. C. 

Gluten Bread 

Two cups of boiling water, 2 cups of scalded milk, 2 tea- 
spoons of butter, 2 teaspoons of salt, 1 egg, 14 yeast cake, 
^/4 cup of warm water and 3 cups of gluten. Mix water, milk, 
salt and butter. When lukewarm, add dissolved yeast cake, 
egg, well beatenfi and gluten. Let rise, when spongy beat well, 
add enough more gluten to shape. Knead, let rise, shape in 
loaves, let rise and bake 1 hour. 



THE ALL-AMERICAN COOK BOOK 17 



H. F. BAIN 

Director of Bureau of Mines (Interior Department), 
Washington, D. C. 

Nut Bread 

Three eggs, beaten well, 2 teaspoons of sugar, 1 teaspoon 
of salt, 1 tablespoon of melted butter, II/2 cups of sweet or 
sour milk, 2 teaspoons of baking powder (or soda with sour 
milk), about 2 cups of flour, or enough to make a soft dough, 
about % cup of walnut meats (broken). 



MAJOR GENERAL G. J. BAILEY, 

U. S. Army, Ft. Howard, Maryland 

Graham Bread 

One qt. each of graham and white flour, 1 tablespoon 
of sugar, 1 cup of black molasses, 1 teaspoon of salt, 1 qt. 
of tepid water in which 1 yeast cake has been dissolved. Beat 
well together, set to rise over night; in the morning pour off 
into 2 well-greased bread tins, let rise again for % of an 
hour, then bake 40 minutes. 



GOVERNOR E. F. MORGAN, State of West Virginia 

Note: A recipe for bread by Mrs. Meig's (Daphne 
Squires), whose husband was twice governor of West Virginia 
in 1830. Written as it was made in 1830 when the brick oven 
was used. 

"Mrs. Governor Meig's Bread" 

Sift about 4 qts. of flour in a bread bowl, add 2 teaspoons 
of salt, 14 pt. of "Daphne's" yeast (which today would be 
the same as any home-made yeast), 1 qt. of lukewarm milk; 
stir in just enough flour to make a thin batter (do this the 
night before) ; let this stand in brick oven (in winter time) to 
raise until morning, then add to it I/2 pt- of warm milk, stir- 
ring in gradually the warmed flour, until the batter is nearly 
thick enough to knead ; then put in a warm place for about 
1^2 hours, then knead it a long while; then put it again in 



18 THE ALL - AMERICAN COOK BOOK 



a warm place to raise again. . Then bake it. In summer use 
warm water instead of milk. It is well to add a little saleratus 
(dissolved in water) just before set to raise the last time. A 
little piece of butter makes bread more tender. 



REAR ADMIRAL H. S. KNAPP 

Through courtesy of Miss Knapp (Admiral Knapp's sister) 

Coffee Bread 

Mix thoroughly 2 cups of flour, ^ cup of sugar, and 2 
tablespoons of shortening. To 1 tablespoon of this mixture 
add 1 tablespoon of sugar and 1 teaspoon of cinnamon. To 
the rest of the mixture add 3 teaspoons of baking powder, 
1 egg and 1 cup of milk. Put in pan and spread over it the 
smaller mixture, pressing it down. Bake 25 minutes. 



H. SHARP 

American Consul to Edinburgh, Scotland 

Potato Raisin Bread 

One yeast cake, ^2 cup of warm water, 1% cups of sweet 
milk, 2 tablespoons of com syrup, li/o cups of mashed potatoes, 
4I/2 cups of wheat or barley flour, 4 tablespoons of shortening, 
1 cup of raisins and 1 teaspoon of salt. Dissolve yeast cake 
and 1 tablespoon of com syrup in lukewarm water ; add 1 cup 
of flour and milk, potatoes, shortening and com syrup well 
creamed. Cover and set in a warm place to rise. When light, 
add raisins that have been well floured, and salt. Knead 
lightly and let rise again until double its bulk. Mold into 
loaves and when light, glaze with egg diluted with water and 
bake 45 minutes. 



MAJOR GENERAL C. J. BAILEY 

U. S. Army, Ft. Howard, Maryland 

New England Brown Bread 

One cup each graham flour, white flour, yelloAV cornmeal, 
1 cup of Porto Rico molasses (black), 2 cups of sour milk, 
1 scant teaspoon of salt, 1 heaping tablespoon of either brown 
or white sugar, 1 very scant teaspoon of bi-carbonate of soda 



THE ALL-AMERICAN COOK BOOK 19 



dissolved in % cup of sweet milk. Grease a mold or a tightly 
closed tin pail, fill with the above mixture and steam con- 
tinuously for 3 hours. 



COMMANDER M. K. METCALF 

Department of the Navy, General Board, Washington, D. C. 

Nut and Raisin Bread 

One cup of molasses, 1 teaspoon of salt, 1 heaping tea- 
spoon of baking soda (or 2 teaspoons baking powder), 2 cups 
sweet or sour milk, 4 cups of sifted graham flour (or 3^^ 
cups unsifted), 1 cup of raisins, % cup of chopped walnuts. 
Stir soda in molasses ; add milk, salt, flour and raisins and 
nuts rolled in flour. Bake about an hour. 



BRIG.-GENERAL MALIN CRAIG, U. S. Army, Ft. Riley, Kan. 

Nut Bread 

One and I/2 cups of commeal, I14 cups of white flour, 2 
cups of graham flour, 1 cup of coarsely chopped walnuts, pinch 
of salt, % cup of brown sugar (no lumps), i/^ cup of molasses, 
1 teaspoon of baking powder, 2 cups of sour milk and 2 tea- 
spoons of soda dissolved in sour milk. Sift baking powder 
with the white flour. Mix all ingredients and bake in a mod- 
erate oven 1 hour. 



J. C. GREW 

American Minister to Switzerland 

Oatmeal Bread 

Four cups of water, 1 tablespoon of salt, 1 cup of molasses, 

1 tablespoon of lard. Place on the fire and when it begins to 
boil add 2 cups of rolled oats. Boil 3 minutes; when cool, 
add 1 yeast cake dissolved in 1 cup of lukewarm water, and 

2 qts. of flour. Knead thoroughly; let rise over night; shape 
into loaves, let rise and bake % hour. 



CHAPTER III. 

BISCUITS 

A light supper, a good night's sleep and a fine morning 
have often made a hero of the same man who by indigestion, 
a restless night and a rainy morning would have proved a 
coward. — Chesterfield. 



MAJOR GENERAL OMAR BUNDY, U. S. Army 
Rolls 

Take 1 cup of yeast, 3 cups of flour, I/2 teaspoon of salt, 
1 egg and 1 tablespoon of lard. Mix lightly and knead for a 
few minutes. Roll quite thin and cut into biscuits. Let rise 
for about 3 hours and bake in hot oven 15 to 20 minutes. 

Yeast : 2 cups of potato water, 1 cup of mashed potatoes 
(very fine), when cold add 1 cake of compressed yeast dis- 
solved in a cup of water, and 1 cup of sugar. This yeast will 
keep indefinitely if kept in a cool place. 



CAPT. RALPH EARL 

At Anchor Guantanamo Bay, Cuba, U. S. S. Florida, Flagship 

Parker House Rolls 

_Two cups scalded milk, 3 tablespoons butter, 2 table- 
spoons sugar, 2 teaspoons salt, 1 yeast cake dissolved in 1/4 
cup luke warm water, 3 cups flour. Add butter, sugar and 
salt to milk when luke warm water; add yeast and flour, beat 
thoroughly; cover and let rise until light, cut down and add 
enough flour to knead about 2^/^ cups and let rise again after 



22 THE ALL-AMERICAN COOK BOOK 

the second rising; take and toss slightly on a floured board; 
knead well and roll out to Y^ inch thickness; shape with 
biscuit cutter; take a case knife handle dipped in flour and 
make a crease through the middle of each piece ; brush over 
one-half of each piece with melted butter, fold and press the 
edges together; place in a well-greased pan one inch apart 
and let rise until light ; bake in a hot oven 12 to 15 minutes. 



H. M. WOLCOTT 

American Counsul at Bilbao, Spain 

Rolls 

Beat 1 egg, add scant tablespoon of lard, 1 teaspoon of 
salt, 3 tablespoons of sugar, 1 cup of milk, 2 cups of flour 
and 2 teaspoons of baking powder. Bake in medium oven. 



LT. COMMANDER LEE P. WARREN 

Aide to the Assistant Secretary, U. S. Navy 
Spajiish Buns 
One whole egg, yolks of 2 eggs, % cups of butter, % cup 
of light brown sugar, 1 cup of sweet milk, 3 teaspoons of 
baking powder, 1 tablespoon of spices, and enough flour to 
make quite a thick lather. Bake in muffin rings or patty pans. 
Frost with whites of other 2 eggs, brown sugar and cinnamon. 



C. M. FREEMAN 

American Counsul, Sydney, Nova Scotia 

Brown Bread 

One cup of molasses, % tablespoon of soda, 2 cups of sour 
milk or cream, 2 cups of flour, 1 cup each of graham flour 
and corn meal. Bake in a slow oven 1 hour. 



THE ALL - AMERICAN COOK BOOK 23 

CONGRESSMAN J. W. FORDNEY, State of Michigan 
Chairman, Ways and Means Committee 

Graham Loaf 

One cup of buttermilk, % cup of brown sugar, 1 cup of 
molasses, 1 teaspoon of soda, 3 cups of sifted graham flour. 
Steam 3 hours. Do not remove the cover while steaming. 

BRIG.-GENERAL E. F. McGLACHLIN 

Chief of Staff, Army War College, Washington Barracks, D. C. 

Biscuits 

One qt. of flour, 1 heaping teaspoon of baking powder, 
1 level teaspoon of salt, 1 tablespoon of lard and 1 cup of 
milk. Mix thoroughly with the hands. Bake over hot open 
fire or in quick oven. Serve with plenty of honey or syrup. 

JUDGE EDWARD K. CAMPBELL 

Chief Justice, U. S. Court of Claims 

Biscuits from Dixie Land 

Sift 4 cups of flour into a basin and % teaspoon of salt, 
rub 6 level tablespoons of lard well in with the hands, then 
add l^ cup of milk and 1 cup of water, gradually making a 
stiff dough. Knead thoroughly until the dough is perfectly 
smooth. Turn out on a floured board. Beat continuously fpx 
30 minutes with the rolling pin, folding over the dough as it 
is flattened out. Roll into a sheet about I/2 inch thick, cut 
out with a small biscuit cutter, prick thoroughly with a fork 
3 times near the center of the biscuit, and bake in a moderate 
oven y^, hour. 

CHARLES M. HATHAWAY 

American Consul to Dublin, Ireland 

Parmesan Cheese Biscuit 

Sift 3 ozs. of flour and 1 pinch of red pepper on a board, 
rub in 2 ozs. of Parmesan cheese and 2 ozs. of butter. Make 



24 THE ALL-AMERICAN COOK BOOK 



a hollow in the center, put into this 2 yolks of eggs, 1 teaspoon 
of stalk and 1 teaspoon of lemon juice ; work this mixture to a 
smooth, thick paste (stiff). Roll out very thin, stamp out in 
small discs, place on floured baking tin, prick with a fork and 
bake in a low oven a few minutes. Whip a little cream, mix 
with grated Parmesan cheese and pinch of red pepper, and 
put a small quantity in the center of each biscuit just before 
serving. 



BRIG.-GENERAL 0. W. KENNEDY 

U. S. Army, "Presidio," San Francisco 

Cheese Biscuit 

Two cups of flour, 4 teaspoons of baking powder, % cup 
of grated cheese and 1 teaspoon of salt. Mix and sift the dry 
ingredients ; work in shortening with finger tips. Add grad- 
ually the liquid mixture with a knife to a soft dough. Turn 
out on a floured board and roll I/2 inch in thickness. Cut with 
a small biscuit cutter, and bake in hot oven 12 to 15 minutes. 



W. K. WILLIAMS 

Former Assistant Secretary of War 

Southern Beaten Biscuit 

One qt. of flour, 1 teaspoon of salt, 1 large kitchen spoon 
of lard. Make into a stiff dough with sweet milk or milk and 
water. Beat with a weight or maul for i^ hour. Bake in hot 
over, but not hot enough to blister. 



U. S. SENATOR L. H. BALL, State of Delaware 

Chairman, on the District of Columbia Committee 

Potato Split Biscuit 

Bake 2 large potatoes; while hot mash into a stonehead 
jar with a sieve. Stir 1 teacup of lard and butter mixed, with 
2 beaten eggs and pinch of salt ; to this add 1 teacup of milk 
in which has been dissolved i/^ cake of yeast and 1 tablespoon 
of sugar; stir in 1 qt. of flour. Mix this at 8 o'clock; add 1 
pt. of sifted flour to the dough; let rise second time. At 4 



THE ALL-AMERICAN COOK BOOK 25 



o'clock turn out the dough; roll and cut; place in pan, one on 
top of the other. Bake in a quick oven. 



WILLIAM PHILLIPS 

American Minister to the Netherlands 

American Biscuits 
Mix and sift 2 cups of flour, 1 teaspoon of salt, 3 tea- 
spoons of baking powder. Add 1 cup of shortening and chop 
with a knife until mealy. Add gradually 1 cup of milk until 
a soft, spongy dough. Turn on to a floured board; toss with 
a knife until whole surface is floured. Roll mixture to I/4 
inch; brush with melted butter; sprinkle with cinnamon and 
sugar and chopped raisins and citron. Roll like jelly roll; 
cut in % inch pieces ; place on buttered tin ; brush with melted 
butter; sprinkle with brown sugar. Bake in hot oven. 



CHAPTEK IV. 

FISH 

Better is a small fish than an empty dish. — Proverb. 



U. S. SENATOR J. E. RANSDELL, State of Louisiana 
Louisiana Baked Fish 

Take a fish weighing between 3 and 4 lbs. Boil fish in a 
little water, pour water off and pour over it sauce a la Creole 
and bake, after which slice several hard-boiled eggs over it. 
Serve hot. 

Sauce : Take 2 tablespoons of bacon fat or lard in an 
iron skillet. When boiling hot cut into it 2 coarsely chopped 
onions. When this fries to delicate brown push it to one side 
and put in 2 tablespoons of flour. Stir this until it is a golden 
brown, then add a little water and 1 can of tomatoes, 1 clove 
of garlic chopped very fine, a little salt, cayenne pepper and 
black pepper to taste. 



C. M. FREEMAN 

American Consul to Sydney, Nova Scotia 

Savory Shrimps 

Melt 1 tablespoon of butter and add 2 or 3 drops of onion 
juice; add 1 cup of cream and 1 cup of boiled rice. Shred 
1 can of shrimps, which have been well washed in cold water, 
and add to mixture. When thoroughly heated add half of a 
cup of tomato catsup. Season with salt and pepper if necessary 
and serve on crackers or toast. (Cook in chafing dish or 
double boiler.) 



28 THE ALL-AMERICAN COOK BOOK 



U. S. SENATOR H. S. NEW, State of Indiana 

Chairman, Committee on Territories and Insular Possessions 

Crab Creole 

Meat of 1 large crab, or 1 cup flaked crab meat, 2 
medium sized tomatoes, or 1 cup solid canned tomatoes, 2 
onions, 1 green pepper, few grains soda, 2 tablespoons butter, 
few grains cayenne pepper, % teaspoon salt, I/2 cup heavy 
cream, buttered toast. Chop the tomato, onion, and pepper 
fine. Add the butter and simmer until vegetables are soft, 
about 30 minutes. Season, add the soda and cream, turn in 
the crab meat, let stand a moment to become very hot, and 
serve on the toast. This may be made in the chafing dish. 
If desired the mixture may be put in a buttered baking dish, 
buttered crumbs may be strewn over the top, and it may be 
browned in a quick oven. 



BRIG.-GENERAL D. E. NOLAN 

U. S. Army, Camp Travis, Texas 

Fish Rarebit 

One teaspoon butter, few drops onion juice, 1 tablespoon 
cornstarch, lA teaspoon salt, i/4 teaspoon paprika, 1 cup milk, 
% cup finely chopped cheese, 1 cup cold, flaked cooked fish, 
1 egg, 1 tablespoon lemon juice, crackers. Melt butter, add 
onion juice, and then the cornstarch mixed with the salt and 
paprika. Cook a few minutes and then pour on gradually the 
milk, cheese, and fish, stirring constantly. When the cheese is 
melted, add the slightly beaten egg, and the lemon juice. Serve 
on crackers. 



MR. W. J. CARR 

Director of the Consular Service, Department of State 

Codfish Balls 

Soak or parboil boneless codfish. Shred i/^ cup and add 
to 1 cup of mashed potatoes, add 1 teaspoon of butter, dash 
of red pepper; beat white and yolk of 1 egg separately until 



THE ALL-AMERICAN COOK BOOK 29 



very light, add the white last. Drop from a spoon into deep 
fat and fry a delicate brown. Drain and serve at once. 



GOVERNOR H. J. ALLEN, State of Kansas 
Baked Salmon Loaf 

One can salmon, 4 eggs well beaten, i/^ cup bread crumbs, 
salt, pepper and butter to taste. Mix all well and bake in 
loaf % of an hour. 

GOVERNOR R. D. GARY, State of Wyoming 

Mock Fried Oysters 

To 2 cups of cold boiled rice add 1 tin of sardines from 
which the bones and skin have been removed. This will make 
a coarse paste. Roll this paste into flat, circular cakes and 
fry a delicate brown. Serve as you would fried oyesters with 
tomato catsup. 



MAJ.-GENERAL R. L. BULLARD 

Commanding General, U. S. Army, Governor's Island, N. Y. 

Baked Halibut With Nut Sauce 

Boil till tender 3 lbs. of halibut ; cut fine and bone. Add 
1 pt. of cream and 2 cups of bread crumbs from inside of bread ; 
season with salt, pepper and paprika. Bake in a bread pan 
lined with waxed paper; put pan in pan of hot water and bake 
1 to % of an hour. Cut and serve in slices with nut sauce. 

Sauce : One-quarter to i/2 lb. of well chopped, blanched 
almonds, 3 large tablespoons butter; put in frying pan and 
brown nuts chopped in it. Add to this 1 pt. of sweet cream 
and season. 



CAPT. RALPH EARLE 

Deviled Lobster 

Two lobsters, I/2 teaspoon salt, 1% cups white sauce, few 
grains cayenne, 1 teaspoon onion juice, % of a green pepper, 



30 THE ALL-AMERICAN COOK BOOK * 



sprig parsley, 2 teaspoons lemon juice. Cut meat of lobsters 
in cubes ; chop onion and pepper ; parsley fine ; mix and saute 
in butter; make white sauce, 1 tablespoon butter, 1 tablespoon 
flour rubbed smooth ; add 1 cup boiling milk and stir smooth ; 
mix in all ingredients ; fill shells ; sprinkle with bread crumbs, 
dot with butter and bake. 



M. B. KIRK 

American Consul to Rouen, France 

Crabs in Red Peppers 

Eight red peppers, 1 pt. crab meat, 4 tablespoons butter, 
4 tablespoons flour, 1 tablespoon onion, salt, pepper, paprika, 
mustard, cayenne, nutmeg, 1 cup cream. Parboil red peppers. 
Make a white sauce with butter, flour, cream and seasonings. 
Add crab meat, fill peppers with crab mixture, cover with 
buttered and seasoned soft bread crumbs, and bake until 
crumbs are brown. 



BRIG.-GENERAL C. L. McOAULEY, U. S. Marine Corps 
Mrs. McCauley's Jellied Salmon 

Line a brick mold with stock jelly made rather salty and 
ornamented with whites of eggs and truffles. Boil a piece of 
salmon nearly the size of mold, and when cold and jelly is 
set, put salmon in mold and fill up with more jelly. Place on 
ice and serve turned out on flat dish, garnished with chopped 
up jelly for border. Cut fish in vertical slices with very sharp 
knife dipped in hot water. 

Sauce: Cut lemons in halves, scoop out and fill cups of 
lemons with sharp tartar sauce, which should be made green 
with spinach juice. Have same number of lemon cups as there 
are guests in order that each may have one. 



H. L. WASHINGTON 

American Consul to Liverpool, England 

Baked Fillet of Fish 

Two slices of halibut cut from middle of fish, salt, pepper, 
lemon juice, melted butter, 2 cups oyster stuffing. Wash and 



THE ALL-AMERICAN COOK BOOK 31 



wipe fish. Place one slice on a buttered fish sheet, brush with 
melted butter, sprinkle with salt and pepper, cover with oyster 
stuffing. Place second slice on top of oysters, season, and 
brush with butter. Bake 40 minutes, basting frequently with 
melted butter, turning pan often in order that the fish may be 
uniformly browned. Remove to hot platter; garnish with 
potato balls, parsley, and lemon; Hollandaise, tomato, or 
Bechamel sauce. 



BRIG.-GENERAL R. L. HOWZE 

U. S. Army, Ft. Bliss, Texas 

Scalloped Oysters 

Wash oysters, drain and dry on towl ; place a thin layer 
of stale, but not dry, bread crumbs in shallow baking dish ; 
put in layer of oysters; season with salt and pepper, a dash 
of powdered mace and dot thick with bits of butter ; repeat ; 
have top layer with bread crumbs with dots of butter. Do 
not moisten in any way. Do not use more than 1 cup of crumbs 
to 1 qt. of oysters. Bake in hot oven about 10 minutes or until 
the oysters just begin to shed juice. Serve very hot. You 
would never know it for the same dish as the pasty, wet, 
tasteless dish usually known as Scalloped Oysters. 



CHAPTER V. 

CANAPES 

As is the cook so is the kitchen. — Old Proverb. 



CAPT. W. D. WURTZBAUGH 

Commandant Creat Lakes Naval Training Station 

Crab Canape 

Arrange in center of toast pieces of crab meat to look 
like a flower, nsing a piece of red pimento for center. Around 
this make a ring of Neufchatel cheese mixed with chopped 
green peppers and mayonnaise. 



REAR ADMIRAL R. M. KENNEDY, U. S. Navy 

Peach Canape 

Melt 2 tablespoons of butter, add 2 cups of peaches with 
skins and stones removed; cook 10 minutes, then add sugar 
and lemon juice. Serve over slices of sauted bread or sponge 
cake; garnish with cream. 



REAR ADMIRAL HUGH RODMAN, U. S. Navy 

Commandant Fifth Naval District, Hampton Roads, Virginia 

Nut and Olive Canapes 

Cut bread in crescents. Fry in deep fat. Mix equal quan- 
tities of chopped nuts and olives, with enough mayonnaise 
dressing to spread. Spread on fried bread and garnish with 
small diamond pimentoes. 



34 THE ALL-AMERICAN COOK BOOK 

REAR ADMIRAL H. P. HUSE 

General Board, U. S. Navy 

Cheese Canapes 

Cut bread in i/4-ineh slices, spread lightly with French 
mustard, sprinkle lightly with grated cheese and finely 
chopped olives ; or brown in oven before sprinkling with olives. 



REAR ADMIRAL T. J. COWIE, U. S. Navy 

Lobster Canape 

Cut bread in i^-inch slices; shape with doughnut cutter. 
Cream 2 tablespoons of butter, add 1 cup finely cut lobster 
meat, 1 teaspoon of mustard, few drops of Worcestershire 
sauce, few grains, and 6 olives finely chopped. Saute bread 
in butter and spread with above mixture. 



CAPT. W. D, WURTZBAUGH 

Caviare and Tomato Canape 

Place on a plate 1 medium sized leaf of lettuce (white 
head) ; on this lay 1 large slice of tomato. Cut a hole in 
center of tomato and set in 1/2 of the white of a hard-boiled 
egg filled with caviare mixed with mayonnaise ; arrange around 
this and the tomato a ring of the yellow of egg mixed with 
mayonnaise. 



CHAPTER VI. 

SOUPS 

A husband's wrath spoils the best broth. — Old Proverb. 



NEWTON BAKER 

Former Secretary of War 

Jellied Bouillon (For Hot Weather) 

Use 1 bouillon cube or a teaspoon of Maggie bouillon, to 1 
cup of boiling water. Jelly by using 2 tablespoons of gelatine 
to the quart. Flavor as desired. Break into pieces and serve 
in cups. 



ALBERT FALL 

Secretary of the Interior 

Soup Made With Mexican Frizole Beans 

Put 1 qt. of well cooked beans through a colander ; add 
114 qts. of sweet milk, 1 heaping teaspoon of butter (if beans 
have been cooked in clear water without seasoning, which is the 
best way), a little grated onion, if desired, and pepper and 
salt. Let come to a boil. When served sprinkle a little grated 
hard-boiled egg over each plate, and 2 slices of lemon. It 
should be the consistency of cream soup, not too thick. Use 
2 or 3 eggs for the measurements given. 



36 THE ALL - AMERICAN COOK BOOK 



BRIG.-GENERAL DOUGLAS MacARTHUR 

Commanding General West Point, TJ. S. Military Academy 

Mulligatawny Soup 

Six cups of chicken stock, 14 cup of onion, 2 tablespoons 
chopped cooked ham, 4 cloves, 1 tablespoon of carrot, 1 tea- 
spoon of curry powder, 1 teaspoon chopped parsley, salt, pep- 
per and cayenne to taste, I/2 cooked chicken, 2 cups of tomatoes, 
V2 cup chopped q:recn apple, i/t cup boiled rice, and 1 sliced 
lemon. Melt a little butter and cook veg^etables in it for 5 
minutes. Add remaining ingredients, except lemon, and cook 
^ hour. Serve garnished with the sliced lemon. 



GOVERNOR M. C. MECHEM, of New Mexico 

New Mexican Vegetable Soup 

For 6 people take 2 onions, 2 carrots, 2 turnips, 1 small 
parsnip, i/o head of celery, 14 head of cabbage, handful of 
string beans and 1 of green peas, 1 clove of garlic and chop 
them very fine and put to cooking in 1 qt. of hot water; then 
add 1 pod of red chile, whole. When all have been cooked 
tender they should be run through a coarse sieve back into 
the water in which they were boiled. Add 1 pt. of rich soup 
stock, 1 cup of canned or ripe tomatoes, run through a colander, 
and 2 raw potatoes grated on a coarse grater. Salt to taste, 
adding a teaspoon of oregano, and let the soup cook slowly 
for several hours, adding hot water occasionally as required 
to keep it the desired consistency. Serve steaming hot. 



THEODORE JAECKEL 

American Consul, Bordeaux, France s| 

Pumpkin Soup 

One lb. of pumpkin, 2 glasses of water, 1 pt. of sweet 
milk, butter, size of eg^, 1 teaspoon of salt, 2 tablespoons of 
sugar, and 1 tablespoon of tapioca. Cut the pumpkin into 
small pieces, after peeling off rind, and put in a sauce pan 
with 2 glasses of water and 1 teaspoon of salt. Cook slowly 
over a slow fire for 1 hour ; mash fine and press through a 
colander; return the pumpkin to the fire, adding 1 pt. of milk, 
butter, sugar and tapioca. Cook for 10 minutes, or until it 



THE ALL - AMERICAN COOK BOOK 37 



thickens. Serve with small pieces of toast which have been 
fried in butter. 



BEAB ADMIRAL M. L. BRISTOL, U. S. Navy 

U. S. High Commissioner in Turkey 

Okra Gumbo 

One chicken, cut up and fried, 1 qt. of okra chopped in 
small pieces, 1 doz. ears of corn, cut from cob, 1 pod of 
red peppers, cut fine, and chopped onion. Put all in soup pot 
and stir until nearly done; add 2 qts. of boiling water and 
cook 4 hours. Before removing from stove stir in 2 qts. of 
ripe stewed and mashed tomatoes. Serve with boiled rice. 



J. J. BRITTAIN 

American Consul-General 

Velvet Soup 

Six medium sized onions, 1 large tablespoon of butter, 6 
coffee cups of boiling water, 6 teaspoons of minute tapioca, 
Vz cup of cream, and yolks of 2 eggs. Slice the onions and 
fry in butter until all but black, add water, pepper and salt, 
and cook 20 minutes. Strain through a hair sieve ; bring to 
a boil, and add tapioca, cooking 10 minutes more. Add yolks 
beaten in cream and serve. Do not boil after cream is added. 



U. S. SENATOR THOMAS STERLING, State of South Dakota 

Cream of Tomato Soup 

One pt. of tomatoes after passing through sieve ; add pinch 
of soda, boil well, then add pepper and butter and 1 table- 
spoon of grated cheese. Before serving, add 1 qt. of sweet 
milk and 1^4 teaspoon of salt. If a thicker soup is desired, 
add 1 teaspoon of cornstarch dissolved in cold milk. 

MAJ.-GENERAL W. C. NEVILLE, U. S. Marine Corps 

Peanut Soup 

Put 1 qt. of milk in a double boiler ; add i^ pt. of peanut 
butter, 1 small grated onion, and 1 cup of finely cut celery; 



38 THE ALL-AMERICAN COOK BOOK 



cover and cook slowly 20 minutes. Moisten 1 teaspoon of 
cornstarch in a little cold milk and add to hot soup, stirring 
it until it is smooth and thick ; strain, and serve hot, adding 
1 teaspoon of paprika last. 



CAPT. W. M. CROSE 

Commandant, U. S. Naval District, Cavite, Philippine Islands 

Onion Soup 

Stew into a double boiler for 1 hour 2 large minced onions, 
6 ozs. of butter, salt and pepper, and 1 qt. of soup stock. Into 
1% cups of milk stir 4 well beaten eggs and 3 tablespoons of 
Parnesan cheese. Cook until creamy, but do not boil; add 
it quickly to onion and stock and serve at once. 



C. 0. SPAMER 

American Consul to Medan, Sumatra 

Oatmeal Soup 

Two tablespoons of butter, % cup of oatmeal, 1 qt. of 
water, 1 bay leaf, and salt and pepper ; meat extract if desired. 
Brown the oatmeal in the melted butter, stirring it constantly. 
Add cold water gradually, and the bay leaf. Season to taste. 
Boil 1 hour. 



C. B. HURST 

American Consul-General, Habana, Cuba 

Bouille-Baisse 

Take 6 lbs. of fish, such as whitefish, sole, carp, etc., 25 
to 30 mussels, 6 onions cut in 4 parts, 2 strained tomatoes, 2 
bay leaves, 2 slices of lemon, a drop of the juice of orange peel, 
4 cloves tied in a little bag, salt, pepper, saffron and finely 
chopped parsley, and 1 pt. of bouillon. Cut the fish in small 
pieces and put all ingredients together in a sauce pan, stirring 
until hot ; then add 1 pt, of olive oil and water to cover the 
whole. Cover the sauce pan tightly and put it over a quick 
fire to boil for 40 minutes. Place about 3 slices of bread on 
each plate, remove the bag of cloves, and pour the contents 
of the sauce pan over the pieces of bread, serving as a soup, 



THE ALL-AMERICAN COOK BOOK 39 



or a first course. 

To be really ''Southern French" a little garlic may be 
added. Small pieces of lobster as well as a few shrimps make 
a savory addition. 



U. S. SENATOR THOMAS STERLING, State of South Dakota 

Com Soup 

One qt. can of corn boiled in 1 pt. of water; strain, and 
add 1 qt. of milk, i/^ teaspoon of sugar, 1 teaspoon of salt, 
2 tablespoons of butter and 1 tablespoon of flour well blended. 
Just before serving add 1 well beaten egg and a little parsley. 



W. W. BRUNSWICK 

American Consul to La Rochelle, France 

Vegetable Bouillon 

Take 3 carrots, 4 leeks, 1 potato, 1 medium sized turnip, 
1 onion, a small bunch of cherville, and 2 cubes of sugar ; place 
these in a kettle containing 2 qts. of boiling water ; add salt 
and cook slowly for 2 hours, then strain, removing all vege- 
tables, then add 1 tablespoon of butter and 1 tablespoon of 
tapioca. Allow it to boil 10 minutes longer, stirring it con- 
stantly the last 10 minutes. Serve hot. 



C. R. NASMITH 

American Consul, Ghent, Belgium 

Calves Liver with Mushrooms 

One and % lbs. of calves liver, % lb. of mushrooms, large 
piece of fresh butter, salt, pepper, and 1 teaspoon of Liebig 
or Borril. Put the meat in a deep pan with the butter, salt 
and pepper and let it cook until it is tender, removing it when 
cooked to the oven to keep in a warm place until used. Next, 
clean and cut the mushrooms in small pieces and drop them 
in the meat juice, to which you add the juice of a lemon. When 
the mushrooms are cooked, take them out and thicken the 
sauce with a little flour, adding the Liebig or Borril last of all. 
Slice the meat and put it on a hot dish and pour the mush- 
room gravy over it. Serve with mashed potato croquettes. 



40 THE ALL-AMERICAN COOK BOOK 

U. S. SENATOR W. B. McKINLEY, State of Illinois 

Mushroom Soup 

One-half lb. of mushrooms, 1/2 cup of butter, 1/2 cup of 
flour, 2 qts. of stock, pepper and salt to taste, 1 pt. of cream. 
Cream the butter, add the flour and stock. Put the mush- 
rooms through the grinder and add to the soup. Just before 
serving add 1 pt. of whipped cream. 

"This is the best stuff you ever put in your mouth." 
(From Senator McKinley's letter.) 

FRANK BOHR 

American Consul to Cienfuegos, Cuba 

Celery Soup 

One cup of chopped celery (enough for 4 persons), 1 pt. 
of hot vrater, add more as needed, until cooked tender. Boil 
down to about li/^ cups of water or less, then add the milk 
to the desired richness ; salt, butter and pepper to taste. This 
is a very nourishing soup. 



CHAPTER VII. 

MEATS 

The healthiest feast costs the least. — Old Proverb. 



WILL R. HAYS 

(Note: This recipe was sent while Mr. Hays was Post- 
master-General of the United States.) 

Baked Ham 

Take 1 good sized cut of ham, stick cloves over the top 
and sprinkle generously with brown sugar. Bake slowly in 
oven until done. 



J. I. BRITTAIN 

American Consul-General, Winnipeg, Man., Canada 

Scallops of Veal 

Cut veal steak into individual portions and pound until 
tender. Fry in butter until brown. Remove from the pan and 
add more flour and butter, stirring in enough boiling water 
to cover the meat. Add a bay leaf, salt and pepper and replace 
the scallops in the sauce. Cook for % hour slowly, keeping 
it closely covered. Remove the scallops and place each one 
on piece of buttered toast. Add to the sauce an egg yolk 
which has been beaten into a cup of cream. Pour over the 
meat immediately. 



THE ALL-AMERICAN COOK BOOK 43 



W. S. HOLLIS 

American Consul-General, Lisbon, Portugal 

Stuffed Suckling Pig 

Rub the skin of the suckling pig Avith a thick cloth, dipped 
in boiling water. Then take the tripe away, rub the pig with 
butter, fat, pepper, salt, garlic, cover with lemon and let 
remain like that 4 or 5 hours before putting it in the oven. 
Cut the pluck in pieces (small) and add potatoes, hard-boiled 
eggs, parsley, onions, pepper, and a little water, and put it on 
the fire. When it is ready, take it off the fire and add stoned 
olives to it. Stuff pig with this mixture and place in oven. 



GOVERNOR M. 0. MECHEM, State of New Mexico 

Pozole 

Taken from ''New Mexican Cooking" 

Select a good piece of New Mexico pork, and cut up into 
small pieces for cooking. Fry 2 onions and 4 cloves of garlic, 
chopped fine, in a tablespoon of lard or dripping and add the 
pork, about 2 lbs. for average meal, and let it blend with 
onions and garlic. Add 1 teacupful of hominy or hulled corn 
for each lb. of meat and chile pulp (see sauces) in the propor- 
tions of % teacupful to each lb. of meat, 1 laurel leaf and 
1 tablespoon of pulverized oregano, salt to taste. Let this 
cook slowly until meat is tender. Should be served piping hot. 
Tomatoes may be added, if desired, but are not essential. 



E. M. McGUIRE 

Senior Nat'l Representative, Buck Privates' Society, A. E. P. 

Chop Suey 

One and i/^ lbs. of pork and veal cut up, 3 large onions, 
2 stalks celery, 5 tablespoons "Fuji Sauce," 2 tablespoons 
molasses, 2 tablespoons catsup, 1 small raw mushroom, 2 table- 
spoons flour. Boil meat until tender. Allow 1 pt. of juice, 2 
tablespoons bacon fat. Have the pan hot and fry meat with 
2 tablespoons "Fuji Sauce" (fry 5 minutes). Add celery, 
onion and mushrooms and other 3 tablespoons of "Fuji Sauce" 
(cook 5 minutes). Add 1 pt. of meat juice, molasses, catsup 
and thickening and cook 15 minutes. Serve with rice. 



44 THE ALL-AMERICAN COOK BOOK 

U. 8. SENATOR MORRIS SHEPPARD, State of Texas 

Chile Con Came 

One pt. of chile beans, 1 lb. of round steak, 2 onions, 1 
can of tomatoes, 1 teaspoon of salt, and % teaspoon of paprika. 
Cut the steak in strips 1 inch long, 14 inch wide, let brown 
in frying pan. Skin out the meat, add to the fat the finely 
chopped onions and cook until soft. Add tomatoes and heat 
to the boiling point. Add beans, without liquids, the salt, and 
paprika and pour over the meat. Simmer gently 3 hours. 



REAR ADMIRAL B. C. BRYAN 

U. S. Naval Retiring Board 

Mexican Tongue 

One fresh beef tongue, 1 cup of vinegar, 1 cup brown 
sugar, 1 doz. whole cloves, ^ cup raisins, 1 sliced lemon. Sim- 
mer tongue for 4 hours the day before using. Peel and return 
to the liquor and let it stand in it over night to get cold. Drain 
and place in casserole with the sauce made of the vinegar, 
sugar, cloves, raisins and lemon. Bake slowly 3 hours. 



MAJ.-GENERAL J. G. HARBORD 

Deputy Chief of Staff, U. S. Army 

Baked Ham 

One tablespoon each of flour, brown sugar and mustard. 
Rub and mix into a thick slice of ham on each side. Cover 
with milk and bake in oven 1 hour. 



CHARLES HATHAWAY 

American Consul, Dublin, Ireland 

Meat a la Riviere 

One lb. of steak, 2 medium sized onions, 2 ozs. butter, y^ 
lb. can of tomatoes or 1 lb. fresh ones, a little stock and flour 
thickening. Put butter in saucepan, melt and add onions 
peeled and sliced, salt and pepper to taste. Stir in thickening 
and breakfast cup of stock. Add meat (removing all bone 
and gristle). Cover close and simmer slowly 6 hours. Add 



THE ALL-AMERICAN COOK BOOK 45 



tomatos and little hot water. Cook 20 minutes. Serve with 
rice or macaroni and tomato sauce. 



S. E. McMILLIN 

American Consul to Port Lima, Costa Rica 

Spanish Steak 

Fry flank steak in Crisco or butter until brown; take 
out and put into baking pan and season with salt and pepper. 
Slice onions and fry brown in frying pan. Spread onions over 
steak and over it pour 1 can of tomatoes (juice and all). Bake 
in a slow oven about 1 hour, basting often. 



DR. L. OFNER 

U. S. P. H. No. 30, Drexel Hospital, Chicago 

Pot Roast 

Two and Y^ lbs. of sirloin beef, 1 tablespoon drippings, 1 pt. 

boiling water, 1 tablespoon flour, 1 chopped onion, salt and 
pepper to taste. Wash, season meat, and sprinkle with flour. 
Heat the fat and fry onion in it until light brown. Place 
meat in pot, brown on all sides, pour on boiling water and 
simmer slowly until tender. Add a little boiling water from 
time to time to keep from burning. A little stewed tomato 
placed on meat ^ hour before serving adds to its flavor. 
Thicken gravy with flour. 

BRIG.-GENERAL U. G. McALEXANDER 

U. S. Army, Camp Lewis, Washington 

Through courtesy of Mrs. J. Stuhr 

Tamale Loaf 

One can strained tomatoes, 3 cloves of garlic, ** Grandma's 
Spanish Pepper," IV2 ^^^- of fresh pork, chopped fine, 2 large 
onions, salt to taste. Add 1 cup of milk, 1 cup of yellow com 
meal, 3 eggs, can corn, 1 pt. stoned ripe olives, 3 tablespoons 
olive oil, 1 tablespoon butter. Cook mixture 15 minutes and 
then put in pan and bake 1 hour. 



46 THE ALL-AMERICAN COOK BOOK 

U. S. SENATOR F. B. WILLIS, State of Ohio 

Roundsteak Breasteau 

Make a cream sauce of 1 tablespoon each of flour and 
butter until smooth, add 1 pt. of white stock, or milk; cook 
to smooth gTavy. To the sauce add 1 pt. of ground steak, 3 
cups of bread crumbs, salt and pepper to taste. At last 
moment add 3 eggs beaten to a froth. Bake in buttered muffin 
tins set in cold water. Cover with paraffin paper. Bake 20 
minutes. Serve with more sauce. ]\Iakes 12 cakes. 

CONGRESSMAN E. 0. LEATHERWOOD, State of Utah 

Beef a la King 

One lb. of round steak, 1 green and % teaspoon of salt. 
Cut the steak in small or large pieces and put in frying pan 
with enough fat to brown ; when browned add enough water 
to let simmer about % of an hour. Add thickening of 1 table- 
spoon of flour and 1 cup of milk. Boil a few minutes and 
serve hot with mashed potatoes. 

J. B. MILNER 

American Consul to Niagara Falls, Ont., Canada 

Philadelphia Scrapple 

Take 5 lbs. of fresh pork, cover with water, add 1 heaping 
tablespoon of salt, and boil until the meat separates from the 
bone. Remove the meat from the kettle, straining off the 
liquor and return to the kettle. Then add to liquor enough 
to make 21^ qts. To this add 1 chopped onion and a little 
sage if desired, then stir in enough corn meal to make a mush 
that will slice when cold. When the meat has been stirred 
in have meat chopped, not too fine, put into kettle and boil all 
together for an hour or so more, being very careful not to 
scorch. When thoroughly done, turn out in square pan, and 
when cold cut in slices and fry a delicate brown. 

REAR ADMIRAL T. J. COWIE 

Secretary and Treasurer, Navy Mutual Aid Association 
Pork Chops a la Mode 
Cut chops about 1 inch thick, parboil and roll in cracker 
crumbs and eggs, doing it twice. Season with salt and pepper, 



THE ALL - AMERICAN COOK BOOK 47 



lay in baking pan, place a small piece of butter on each chop, 
put on cover and bake until brown. Scald 1 pt. of sweet 
milk, stir into a cream made up of 1 tablespoon each of butter 
and flour, adding 2 tablespoons of chopped parsley and a 
little grated nutmeg. Pour over chops just before serving. 



U. S. SENATOR R. H. CAMERON, State of Arizona 

Tenderloin Steak 

Cut steak 2 inches thick, from the middle of a fillet of 
beef, and flatten with a cleaver. For 6 steaks, mix 2 lbs. of 
mashed potatoes, 1 tablespoon finely grated horseradish and 
% gill of cream in a saucepan over an extra hot fire ; when hot, 
work in 2 egg yolks, season with pepper, salt and grated nut- 
meg, and remove from the fire. Make of this mass as many 
balls as you have steaks and flatten the balls to the same 
thickness as the steaks, dip them in egg and crumbs and fry 
to a golden color in butter. Drain and keep hot. Peel and 
core 1 large sour apple, cut into slices, dip in flour and milk, 
fry in butter. Arrange slices of prepared potato on hot dish, 
put the steaks, fried rare, on top of each, brush over with 
meat glaze, and top each with fried apple, 1 fried mushroom 
head on top. Pour some hot tomato sauce around the base. 
Serve hot. 



REAR ADMIRAL H. P. HUSE 

General Board, U. S. Navy 

Roast Suckling Pig 

A pig from 3 to 6 weeks old is best for roasting. Leave 
the pig whole and wash inside and out, chop the liver and 
mix with equal quantities of bread crumbs and mashed pota- 
toes. Add 2 chopped onions, a little parsley, salt and pepper 
to taste ; mix into a paste with 2 beaten eggs, 1 lump of butter 
and 1 cup of milk. Stuff the pig with this dressing. Sew it 
up and bake about 1% to 2 hours, basting frequently. Make 
a gravy with the stuffing and the drippings. When the pig 
is done, put on a platter, put a lemon or apple in its mouth ; 
serve with the sauce and lay on platter sprigs of parsley and 
any attractive garnish. This is a delicious dish if properly 
prepared. 



48 THE ALL-AMERICAN COOK BOOK 



COL. T. BENTLEY MOTT 

American Military Attache, Paris, France 

How to Cook a Ham 

Soak the ham in cold water 24 hours then wash thoroughly. 
Put it in a boiler with skin side up and cover it with cold water. 
Put it on slow fire, so that the water wdll come to a boil very 
gradually. Once the water has come to a boil, it should be 
allowed to simmer slowly for about 2 hours, after which it 
should boil more quickly for 2 or 3 hours, according to size 
of the ham. In any case, whenever a fork can be stuck in 
readily to the bone, in any place, or when the hough comes 
loose, remove the boiler from the fire, and let the ham cool 
in its own water. When cool, remove, and take off skin care- 
fully. Prepare the following basting: 1 cup of sherry sub- 
stitute and 1/2 cup of brown sugar. Cover the ham with stale 
bread crumbs, stick in cloves all over ham. Put in moderate 
oven and baste with the mixture until a brown crust is formed. 
Serve hot or cold. 

Note : The method above is used in Virginia and Mary- 
land, and while primarily intended for Virginia ham, it may 
successfully be used with any other variety. 



THE ALL - AMERICAN COOK BOOK 49 



GOVERNOR S. R. McKELVIE, State of Nebraska 

"I am g:iving you here a favorite of our camp 
days and one used on western ranches where it 
is necessary to have substantial foods and yet 
great variety cannot be served. It is called by the 
cowboys 'Hungarian Goulash.' " — Mrs. S. R. 
McKelvie. 

Hungarian Goulash 

One lb. of chopped meat (coarse), chopped onion, V4 lb. 
of butter, 1 cup of cooked rice, macaroni or spaghetti, and 
1 large can of tomatoes. Fry onion brown in butter, until 
done, adding tomatoes, rice and cooked macaroni. Season 
with a bit of garlic and red pepper. Set on back of stove 
to cook slowly. 



C. M. FREEMAN 

American Consul to Sydney, Nova Scotia 

Ham Trifle 

Chop 1 cup of boiled ham, 3 hard-boiled eggs and 5 soda 
crackers. Boil 2 cups of milk and add to this a large piece 
of butter ; thicken with flour 1 teaspoon and 1 teaspoon of 
dry mustard. Stir this into ham, eggs and crackers, adding 
1 teaspoon of minced parsley. Bake ^/^ hour in baking dish. 
Good without eggs. 

G. BIE RAVNDAL 

American Consul-General, Constantinople, Turkey 

Meat Balls 

To 2 lbs. of meat add % lbs. of suet. The meat and suet 
should first be cleaned thoroughly of all tough pieces and skin, 
after which it should be put through the meat grinder 6 or 7 
times. Now work in sweet milk, adding a little at a time, 
until mixture is quite soft. Form in soft balls and boil in 
slightly salted water. Serve in a brown gravy made of 2 
tablespoons of butter well browned into which has been stirred 
enough flour to thicken the quantity of gravy desired, adding 
from the stock or water in which the balls were cooked until 
the right consistency is reached. The meat should not be too 
fresh, as one often finds freshly butchered meat wet, which 
will not mix weU with the suet. 



50 THE ALL-AMERICAN COOK BOOK 



COL. H. C. SMITHER, 

Chief Co-ordinator, General Supply, U. S. Army 

Ham Piquant 

One lb. thinly sliced cooked ham, 4 teaspoons dry mus- 
tard, cold milk as needed, % cupful grated Parmesan cheese, 
dash cayenne, i/4 teaspoonful black pepper. Mix the mustard 
to a thick paste with the milk and the seasoning. Spread 
this on the ham, sprinkle each slice with cheese, tie with a 
string in the form of a brick, and bake in a moderate oven 
till the ham-fat is melted, basting now and then with the fat 
as it runs out into the pan. When cold, remove the string 
and cut in slices downward through the layers. 



H. FOSTER BAIN 

Director, Bureau of Mines, Interior Department 

Spanish Ragout 

Into a frying pan put 2 tablespoons of olive oil; when 
hot drop in 2 chopped onions, and boil until brown, but be 
careful not to burn; when brown add 1 can of tomatoes; boil 
hot drop in 2 chopped onions, and until bro-\vn, and until 
slightly, then add scraps of cold boiled or toasted left-over 
chicken, beef, or lamb. Season and thicken. Serve hot with 
rice. 



COL. F. J. MORROW, U. S. Army 

American Ravioli 

Two cups chopped cooked meat, 1 onion, 2 eggs, 1/2 cup 
of flour, quart can of tomatoes, salt, pepper, and red pepper 
to taste, few drops of onion juice, 2 tablespoons of butter, i^ 
cup of drippings or lard. Run meat through chopper, season 
with salt, pepper, red pepper, moistened with 1 egg well beaten. 
Beat the remaining egg, add pinch of salt and as much flour 
as the egg will take up, then toss on a board and roll very 
thin. Cut in 4-inch squares, place an equal amount of meat 
and a small piece of butter on each square and press the 
corners together with a little water. Place the drippings or 
lard in a saucepan ; add the sliced onion and fry until a golden 
browTi; then add the tomatoes, and season to taste. When 
the sauce is boiling drop in the ravioli quickly, cover lightly 



THE ALL - AMERICAN COOK BOOK 51 



and cook 10 minutes. Serve hot. Sprinkle grated cheese over 
the top if desired. 



JAMES J. DAVIS 

Secretary of Labor 

Meat Dish 

Grind together i/^ lb. of round steak, i/^ lb. of pork and 
1 onion. Season to taste. Place in a steamer. Take 1 box 
of macaroni, cook 10 minutes, place on top of the meat. Over 
this pour 1 can of tomatoes. Steam 1^/2 hours. 



U. S. SENATOR T. E. WATSON, State of Georgia 

"Senator Watson's Meat Pie" 

One pound of best round steak, ground fine. Mix with it 2 
good dashes tobasco sauce, I/2 teaspoon "Worcestershire sauce, 
salt and pepper to taste. Beat an egg thoroughly ; dip the meat 
cakes in this, roll in cracker crumbs, dip in egg again, and 
roll again in cracker crumbs (to insure no grease getting in 
cake). Fry brown in deep fat, drain and serve. 



CAPT. RALPH EARLE 

Guantanamo Bay, Cuba; U. S. S. Florida (Flagship) 

Lamb Chops a la Marseilles 

Pan broil 6 French chops on each side; cover the cooked 
side in the mushroom sauce (see sauces) ; place in buttered 
baking pan and bake in oven 8 minutes. Remove to serving 
dish ; place frills on each chop. Garnish with parsley. 



H. L. WASHINGTON 

American Consul to Liverpool, England 

Calves Brains a la Bechamel 

Cut 2 cups of cooked calves brains into small pieces. 
Marinette with French dressing. Melt 2 tablespoons butter, 
add 4 tablespoons chopped pepper, I/2 cup chopped mushrooms, 



52 THE ALL - AMERICAN COOK BOOK 



few drops onion juice, 2 tablespoons of flour, and 1 cup of 
chicken stock. Cook 5 minutes ; add brains ; season with salt, 
cayenne, tobasco and Worcestershire sauce. 



BEIG.-GENERAL D. E. AULTMAN 

Camp Knox, Kentucky 

Near Possum 

This is a Dixie recipe that tastes just as good when made 
north of Mason's and Dixon's line. For this toothsome dish 
take a pound slice of pork steak and roll it about the follow- 
ing dressing : Boil and peel 2 medium sized sweet potatoes 
and press through a colander. Season them with 2 tablespoons 
of brown sugar, 2 tablespoons of cane syrup, 1 egg, salt, red 
pepper and a pinch of ginger. Tie the dressing securely in 
the steak, rub with salt and pepper and put in dripping pan 
with 1 pt. of hot water. Bake ly^ hours and serve garnished 
with halved, baked apples. 



GEORGE ORR 

American Consul to Panama City, Panama 

Peas and Ham 

Melt 1 cup butter, blend 1 cup flour, add seasoning, and 
1 finely chopped green pepper (over slow fire) ; add gradu- 
ally 1 can peas with liquor, % lb. diced boiled ham cut thick, 
little parsley and 1 pt. sweet milk. When of a creamy con- 
sistency, pour over toast. A delicious luncheon dish if prop- 
erly prepared. 

A bird in the pan is worth two in the bush. — Old Proverb. 



GOVERNOR J. W. PARKER, State of Louisiana 
Chicken a la King 

One can of mushrooms, -^ can of pimentos cut in small 
pieces, 3 hard-boiled eggs cut in quarters, 1 large sweet (green) 
pepper chopped, chopped meat of a cooked chicken. Make a 
cream sauce, adding a raw egg ; add chicken and other ingredi- 
ents. Season to taste. 



THE ALL-AMERICAN COOK BOOK 53 

A. J. McCONNICO 

American Consul to Guadalajara, Mexico 

Turkey or Chicken With Mole Poblano Sauce 

Boil a fowl in water properly seasoned with salt, 1 onion 
and 1 head of garlic. Seed 1 lb. of assorted dried red and 
black chile peppers, and half fry in lard. To this add small 
quantity of ground cloves, cinnamon, a small piece of grated 
chocolate, almonds toasted in lard, some wild majoram, and 
toasted sessame, and continue to fry until ingredients form 
the consistency of gravy. Place the fowl sprinkled with flour 
in an oven, and while baking pour the boiled broth over the 
fowl and when cooked add the sauce. 

REAR ADMIRAL H. T. MAYO 

Chicken Souffle 

To 1 pt. of cold chicken (chopped fine) add 1 teaspoon 
of salt, y2 salt spoon of pepper, 1 tablespoon of chopped par- 
sley ; cream 1 tablespoon each of butter and flour, add 14 pt. 
of milk and stir until boiling ; add this to chicken and add 
carefully the well beaten whites of 4 eggs. Turn into a 
baking dish and bake in moderate oven 15 minutes. 



GOVERNOR M. C. MECHEM, State of New Mexico 

New Mexican Turkey 

Select fine bronze New Mexican turkey, dressing carefully 
without breaking skin lest juice will run out. After dressing 
keep in cool place 2 days. Take the giblets and a small piece 
of the turkey fat and boil tender in about 1 qt. of water. Chop 
giblets and fat fine, soak 2 loaves of very stale bread in the 
water in which giblets M^ere cooked, mixing thoroughly with 
the hands. Chop 2 heads best New Mexican celery, 2 onions, 
3 cloves of garlic together and add to mixture, mixing thor- 
oughly with hands ; then add 1 pt. ripe olives, stoned, and if 
mixture seems too dry add hot water to soften it to consistency 
of stiff batter, but not that of dough. Salt and pepper to taste 
and season with 1 tablespoon pulverized oregano. Do not put 
any sage in it. Stuff turkey very full with this dressing. Tie 
legs together and rub bird in salt, then put 2 strips of bacon 



54 THE ALL-AMERICAN COOK BOOK 



around body. Use covered basting pan for roasting. Roast 
not less than 4 hours. 



MONTGOMERY SCHUYLER 

American Minister to Salvador, Central America 

Indian Curry 

Shrimps or chicken, 1 large onion, 1 carrot, 1 tablespoon 
of butter, 1 tablespoon of curry powder, 2 tablespoons of 
flour, 1 cup of milk and 2 cups of stock. Chop the onion and 
carrot into small pieces and fry in butter until brown ; add 
curry powder, then milk, stirring until smooth; add stock (if 
shrimps the water in which they have been boiled in; if 
chicken, its stock). After cooking slowly until mixture is 
smooth and consistency of rich cream, strain out pieces of 
onion and carrot, then add shrimps or chicken cut in small 
pieces. Pour over dry, flaky, cooked rice. The rice and curry 
are served in separate dishes. This amount will serve 6 people. 

F. F. DUMONT 

American Consul to Frankfort-on-the-Main, G-ermany 

Chicken Mousse 

One cup of minced chicken, 3 yolks of eggs, ^4 teaspoon 
celery salt, 1% tablespoons gelatine, 1 cup of milk, 1 cup 
heavy cream, paprika. Make a custard mixture of the milk, 
egg yolks, and seasonings. In the meantime soak the gelatine 
10 minutes in cold water to cover, and then stir it into the 
custard mixture ; add the chicken, and stir over cold water 
until the mixture begins to set, then fold in the cream, which 
should be beaten stiff, turn into a ring-mold, chiU, and when 
firm turn out on a bed of lettuce leaves. Fill the center in the 
shredded celery and a few broken walnut meats. 

BRIG.-GENERAL C. S. BRADFORD, U. S. Marine Corps 
Roast Turkey, Virginia Style 

Stuffing: Crumb 1 loaf bread; take 14 cup beef suet 
shredded fine, little sausage meat or scraped and pounded veal, 
nutmeg, salt and pepper. Mix with 3 eggs and stuff. Bake 
11/4 hours in hot oven; baste frequently with hot lard. 

Sauce : Serve with sauce made of crumbs of 1 loaf of 



THE ALL-AMERICAN COOK BOOK 55 



bread, in cold water with a little salt, 1 onion and a few pepper- 
corns. Boil until bread is soft ; beat and add ^ lb. butter, 2 
spoonfuls rich cream and serve piping hot with the turkey. 



THEODORE ROOSEVELT, JR. 

Assistant Secretary of the Navy 

Maryland Chicken 

Cut up 5 small spring chickens of ll^ lbs. each into 5 
pieces; season with salt and pepper, then roll pieces in a 
little flour lightly. Immerse in beaten egg and then roll in 
bread crumbs and fry in lard 8 minutes on each side, or until 
a golden brown. Pour a cream sauce in the center of dish ; 
dress chicken in crown shape over the sauce ; roll 6 slices of 
bacon and arrange nicely, also 6 corn fritters around chicken. 
Serve with hot cream sauce made of 1 tablespoon of flour, 1 oz. 
of butter, 1 cup hot milk, seasoning and % cup of cream. 



BRIG.-GENERAL WM. WIEGEL, U. S. Army 

Wild Duck 

Stuff a wild duck with sage dressing. Cook slowly with 
1 cup of rich stock, 1 tablespoon of butter, 2 slices of lemon, 
1 bay leaf, 8 juniper berries and a pinch of salt in a closely 
covered dish. If desired duck may be fried a few minutes 
before placing in dish. Serve with its own gravy with giblets 
and minced onion mixed within it. 



M. B. KIRK 

American Consul to Rouen, France 

Braised Duck 

Prepare as for roasting. Line bottom of small, high roast- 
ing pan with slices of bacon and strew with thyme, lemon peel 
and parsley. Put in the duck, also 1 carrot cut in slices, 1 
onion stuck with 4 cloves ; salt and pepper to taste, enough 
stock and 1 glass of white wine substitute. Let simmer for 
about 1 hour, baste frequently. Just before the duck is cooked 
enough, fry 2 or 3 sliced turnips in butter to a light brown, 
8 or 10 minutes; drain and add to the gravy after the duck 



56 THE ALL-AMERICAN COOK BOOK 



has been removed from the pan. Cook the gravy, adding stock, 
until the turnips are tender; strain, pour over the hot duck, 
and use turnips as garnish. 



LT. J. McCLOY 

Commander U. S. S. Cormorant 

Boneless Chicken 

Hang a chicken by its head. Cut down center of back; 
scrape meat from the bone on both sides, disjoint thighbones 
and pull through meat ; do same with wings. Cook 1 slightly 
beaten egg in skillet and place inside of chicken. Fill chicken 
with dressing in all parts where bone has been removed. 



REAR ADMIRAL C. GRAYSON 

Medical Director, U. S. Naval Dispensary 

Chicken Loaf 

Boil 1 fowl in water until meat falls from bones. Take 
up chicken, chopped not too fine ; add salt and pepper to the 
broth in which chicken has been boiled. Use % box Cox's 
gelatine or boil 1 knuckle of veal with chicken. Boil down to 
iy2 pts, season and taste, add meat to broth ; line mold or 
bread pan with sliced boiled carrots and beets and sliced lemon 
cut in fancy shapes. When cold and congealed turn out on 
patter and sice. Veal may be used instead of chicken. 



LT.-COLONEL E. R. W. McCABE 

American Military Attache, Prague, Czecho-Slovakia 

Pigeon 

Cut 2 ozs. of streaky bacon into dice, and fry with a little 
butter in a pan ; when almost done, add 1 minced very small 
onion and fry likewise. Add the pigeon's liver, cleaned and 
sliced beforehand ; season with salt and pepper and powdered 
savory, cook 5 minutes over quick fire. Put all in a mortar, 
pound till fine, rub through a fine wire sieve. With this force- 
meat (meat chopped fine and seasoned), fill the pigeon, truss 
and roast it, frequently basting with melted butter. When 



THE ALL-AMERICAN COOK BOOK 57 



nearly done, take out and let cool. Then brush with beaten 
egg and roll in crumbs, and fry in hot deep fat 10 minutes; 
drain, untruss and serve with or without gravy or sauce. 



R. L. SPRAGUE 

American Consul to Gibraltar 

Chicken and Rice 

Pick clean and singe 2 fowls, cut in moderate sized pieces. 
Put 1 tablespoon lard into stewpan and brown small piece 
of onion (chopped). When browned add % lb. tomatoes, 
having previously peeled them, taken out the pips and cut 
them into small pieces. When these begin to fry add the cut 
up chicken, adding pepper, salt and allspice to taste. Stir 
all briskly and leave all to simmer for y^ of an hour, stirring 
occasionally. Then add sufficient hot water to cover all, and 
allow it to simmer over a slow fire (stirring from time to time) 
for about IV2 hours. When the chicken begins to get tender 
add y2 lb. of rice and let all remain on the fire about 20 min- 
utes. Add a sprig of parsley, which should be taken out when 
the stew is served. If it seems too dry a little water may be 
added while it is simmering. Great care must be taken that 
the stew shall not stick to the bottom of the pot, and also 
that the chickens may be perfectly tender without falling to 
pieces. 



LESTER MAYNARD 

American Consul to Alexandria, Egypt 

Roast Turkey Stuffed With Oysters 

Select a plump turkey, draw and wash thoroughly. Pre- 
pare stuffing in the following manner : Put 1 pt. of good, fresh 
oysters in a pan and stew in their own liquor, drain off the 
liquor and cut the oysters into bits, add I/2 ^^P of best butter, 
a sliced onion and spoonful of powdered thyme (seasoning for 
dressings and soups) ; let all simmer together; moisten 3 pints 
of dry or stale bread crumbs with the oyster liquor, add the 
oysters and onion, also 3 eggs, season with salt and pepper, 
and mix all thoroughly together; if the stuffing is too dry, 
add milk; if otherwise, bread crumbs; stuff the turkey, sew 
up the openings, rub butter over the outside, dredge with salt, 



58 THE ALL-AMERICAN COOK BOOK 



pepper and flour, put in a pan with 1 pt. of water, place in 
the oven. Allow 15 minutes to the pound for roasting or boil- 
ing a young turkey; more for an old one. Baste every 10 or 
15 minutes. 



BRIG.-GENERAL A. A. FRIES 

Chief of Chemical Warfare Service, U. S. Army 

Economy Fried Chicken 

Take a fowl known to the poultry people as "old rooster," 
but is seldom as old as he looks, for the reason that people 
will not feed roosters for years. The price is just about half 
that of hens. Disjoint as for ordinary frying chicken, except 
to cut the breast in 2 pieces. After washing and while still 
wet, salt and pepper and roll in flour. Fry in small amount 
of bacon drippings until each piece is light brown, but take 
care not to scorch. Now put in tightly covered casserole with 
small amount of water and bake slowly 3 hours, when it v/ill 
be found very tender and of a flavor almost equalling a spring 
frier. 



DAVID J. D. MYERS 

American Consul to Montevideo, Uruguay 

Chicken Brunswick Stew 

Disjoint a large chicken as for frying. In a large, shallow 
pot place a layer of salt pork diced ; over the pork scatter a 
small onion chopped fine ; over the onion a layer of diced 
potatoes ; these should be covered with a layer of green corn 
cut from the cob. Then comes a layer of butter beans (or 
Lima), and last a layer of sliced tomatoes. Wipe the chicken 
dry, dip in flour, and arrange in pot on top of the tomatoes. 
Then begin with the diced pork again and repeat each layer. 
Pour 2 qts. of boiling water over all and cover pot closely. 
Merely simmer for 3 hours, then remove cover and season 
well with pepper, salt, a dessert spoon of sugar and a little 
Worcestershire sauce or tomato catsup. Cover the pot again 
and simmer for at least an hour longer. Just before serving 
rub 3 tablespoons butter into 2 of flour and add to the stew; 
cook gently a few minutes and serve hot. 



CHAPTER VIII. 

SALADS 



If any would not work, neither should he eat. 

— Old Proverb, 



A TALK ON SALADS 
By Lady Polly 

(Editor's Note: L. P. is none other than Mrs. Lewis 
Clarke Lucas of "Washington, D. C, author of the fine little 
book "All About Salads." The reprint here is with her kind 
permission.) 

There are salads galore. Meat, fowl and fish salads; egg, 
cheese and vegetable salads ; nut and fruit salads. Combined 
with lettuce, cress, endive, celery; with a dressing of salt, 
pepper, oil and acids, many varied dishes may be made which 
are pleasing to the eye and delicious to the taste. 

The salad dressings mostly used are the French and the 
mayonnaise. The first is made by placing salt and pepper in 
a bowl and adding oil gradually until the salt is dissolved, 
then vinegar, stirring so that the oil may be thoroughly 
incorporated. 

The mayonnaise is made by adding oil slowly, drop by 
drop, to the yolks of eggs until you have a mixture about the 
consistency of custard and with no sign of oil or vinegar. It 
is essential that the best Italian oil be used. 

Condensed cream may be used in dressings requiring 
cream, although the fresh is to be preferred. The dressing 



60 THE ALL-AMERICAN COOK BOOK 



must not be mixed with the salad until immediately before 
serving, and both the salad bowl and the ingredients must be 

as cold as possible. The rule with few exceptions is, that all 
meat and fish salads should be served with mayonnaise, and 
all vegetables with French dressing. 

Many salads are improved by marinating. The marinade 
should be mixed with the ingredients and set on the ice for 
awhile before serving. For instance, in making chicken salad, 
the chicken should be diced, mixed with the marinade and 
chilled. Celery, or any vegetable that should be crisp, must 
not be added until the salad is ready to be served, as the 
marinade would wither it. All fish and meat salads, without 
exception, should be marinated, and all vegetables that are not 
to be served crisp. Tomatoes are so much improved by this 
process that there is no comparison. When tomatoes are to be 
served whole they should stand in the marinade at least one 
hour. 

Lettuce or endive, Avith French dressing, is an everyday, 
simple salad ; those composed of meats mixed with green vege- 
tables, such as lettuce with mayonnaise, are supper and lunch- 
eon salads and should never follow a heavy dinner. "When 
served with roast, green salads are greatly improved by com- 
pounding mint or tarragon vinegar with the French dressing. 

For those who are unable to use oil there are many dress- 
ings which may be prepared without it. My advice, however, 
to such persons would be that they cultivate a taste for the oil. 

In many homes salad is always a part of the luncheon 
and dinner menu. Very little time is required in their prepa- 
ration and they are inexpensive. All classes of French serve 
salads daily and they are presumed to be most economical in 
matters pertaining to the table. 

On a hot summer day, instead of eating a heavy dinner, 
let the meal consist of a light soup, a vegetable or fish salad, 
and iced cocoa, and see how much better you feel. Go into a 
cafe on a hot day, observe the American who rushes in mopping 
his brow with his already saturated handkerchief, makes loud 
complaints of the heat, orders a heavy dinner, and bolts it 
while fanning himself vigorously. 

Our grandmothers gave much thought to the medicinal 
properties of the "greens" served at heir tables. Parsley, 
mustard, cowslip, horse radish, dock, dandelion and beet tops 
clear the blood and regulate the system. "Why not make use 
of the remedies that nature supplies so lavishly, and lessen our 
druggist bills? 



THE ALL-AMERICAN COOK BOOK 61 



Lettuce is a well-known nerve food, and should be seen 
on our tables more frequently. There is such a variety of 
ways in which to serve it that one is not likely to tire of it. 

Always be especially careful in preparing greens for salads 
that they are thoroughly washed, and have no gritty substance 
clinging to the leaves. I have often known very attractive- 
looking salads to be spoiled completely by carelessness in this 
particular. 

Cucumbers are very delicious and may be served raw in 
various ways. They are considered unhealthy by many, but 
unless they are old and withered they are very digestible. 
There is a prevalent superstition that cucumbers must be 
sliced and laid in salt water for hours before serving. They 
are simply ruined by this process. Keep them cool, on the 
ice if possible, and peel and slice them just before serving, 
when they will be crisp and delightful. 

String beans supply iron. One of our most valuable vege- 
tables, spinach, may be boiled and served cold with French 
dressing. It contains iron. Cabbage, cauliflower and spinach 
are all good for impoverished blood, and may be served as 
salads. Celery finds a place in many salads. It is a nerve 
food and overcomes rheumatic and neuralgic tendencies. 

The tomato is not only a delicious vegetable, but a valu- 
al)le one. Health authorities tell us that tomatoes stimulate 
the healthy action of the liver. 

Carrots form blood, improve the complexion, and boiled 
in salted water and cut into dice blend very well with other 
vegetables in a salad. Carrots and beets may be grated and 
sprinkled over many salads to advantage, adding a touch of 
color. 

Asparagus benefits the kidneys, and may also be served 
in various salads. 

Fruit salads are very good on hot days. They are palata- 
ble and are very easily made from any fruits in season. 

Nuts may be added to any salad. They are nourishing, 
tissue building, and by many are preferred to meat as a food. 

Pretty effects are gained by holloAving out one vegetable 
and using another as stuffing. 

"Left overs" come in very nicely for a hastily gotten up 
salad. A spoonful of cold peas, a chopped carrot, a few string 
beans and a bit of cauliflower may be mixed, a French dressing 
poured over it, and prove a very delightful, as well as econom- 
ical, addition to the menu. 



62 THE ALL-AMERICAN COOK BOOK 



CHARLES S. WILSON 

American Ambassador to Bulgaria 

Hot Fruit Salad 

Melt 2 tablespoons of butter, add 4 tablespoons of sugar, 

14 cup of water, and 14 cup of lemon juice ; add 2 cups mixed 

fruit, apples, bananas, figs and cherries. When hot serve with 

cream sweetened and beaten until stiff. 

U. S. SENATOR H. W. KEYES, State of New Hampshire 

Cream of Cucmnber Salad 

One cucumber cut in small pieces, % pt. of cream whipped, 
2 teaspoons of gelatine dissolved in a little hot milk and water, 
% pimento cut in small pieces, % teaspoon of tarragon vinegar, 
salt and pepper to taste. Mix and let stand in mold 12 hours. 

GOVERNOR T. F. KILBY, State of Alabama 

Fruit Salad 

One can of sliced pineapple, 1 stalk of celery, juice of 1 
grape fruit, % cup of pecan nuts, 1 can of white cherries 
(seeded), juice of 1 lemon. Cut pineapple in squares with 
scissors; dissolve a little gelatine with juice of lemon and 
grape fruit and add nuts, celery, pinapple, and grapes. Pour 
this mixture into a mold and when congealed serve on lettuce 
leaves with mayonnaise dressing. 

MAJ.-GENERAL H. L. ROGERS 

Quartermaster-General, U. S. Army 

Frozen Salad (A Warm Weather Salad) 

One pound of white grapes (seeded), 1 can of pineapple 
(cut in cubes), 1 cake of Neufchatel cheese or Philadelphia 
cream cheese, 1 cup of mayonnaise dressing, 1 pt. of whipped 
cream. Stir all together and freeze. Serve on lettuce leaves 
with biscuits. 

GEORGE E. CHAMBERLIN 

American Consul to Glasgow, Scotland 

Apricot Salad 

One can apricots, 15 chopped marshmallows, y^ cup of 
chopped pecans, 4 egg yolks, 4 tablespoons vinegar, 1 table- 
spoon sugar, 1 teaspoon salt, 1 teaspoon dry mustard, 1 tea- 



THE ALL-AMERICAN COOK BOOK 63 



spoon butter, few grains of red peper, 1 cup of whipped cream, 
crisp lettuce leaves. Drain the apricots and lay them on the 
lettuce leaves. Put the egg yolks into a double boiler, add the 
vinegar, sugar, salt, mustard, red pepper and butter, and stir 
over the fire until they have cooked 5 minutes. Allow to cool 
and then add the whipped cream and beat all thoroughly 
together. Next add marshmallows and nuts. Place a spoonful 
of the dressing on each plate of salad. 

REAR ADMIRAL G. R. CLARK, U. S. Navy 
Cucumber Jelly Salad 

One large cucumber, i/^ finely chopped onion (medium 
sized), finely chopped green pepper, put through meat grinder 
and seasoned highly with 2 tablespoons of vinegar, red pepper, 
black pepper, salt and paprika. Soak 1 pkg. of Knox's gela- 
tine in cold water, then pour on 1 cup of boiling water and 
stir in cucumber mixture. Serve on lettuce leaves with mayon- 
naise dressing. 

GOVERNOR C. A. MABEY, State of Utah 
Tomato Salad 

One quart of tomatoes, 1 teaspoon each of sugar, salt, 
pepper and paprika, 5 cloves, 1 sliced small onion. Boil all 
for 15 minutes, then strain and add to juice 1 package of 
Knox's gelatine. Pour into molds and allow to stand 24 
hours. Serve on lettuce leaf with Thousand Island dressing. 

NEWTON BAKER 

Former Secretary of War 

Jellied Grape Fruit or Orange Salad 

To 1 pt. of the juice of a grape or orange use 1^4 table- 
spoons of gelatine. Pour into small molds with cherry in the 
bottom. Serve with mayonnaise. 

BRIG.-GENERAL J. H. McRAE, U. S. Army 

Nut Gelatine Salad 

Soak 1 envelope of Knox's gelatine in 2 tablespoons cold 
water, then pour on 1 cup of boiling water. Add to the gela- 
tine 1 cup chopped walnut meats, 5 chopped hard-boiled eggs, 
1 can pimentos, 3 sweet pickles, y^ cup small pickled onions 
(chopped fine), a little chutney (if liked), l^ cup of vinegar, 



64 THE ALL-AMERICAN COOK BOOK 



salt, paprika and pepper to taste. Let stand until cold then 
stir in 1 cup of stiff, well-seasoned mayonnaise and set on 
ice to harden, and when cold, serve on lettuce leaves with 
mayonnaise. 

MRS. L. C. LUCAS (Lady Polly) 

Sweetbread Salad 

Let 1 pair of sweetbreads stand in cold water for I/2 hour. 
Take them out, cover with boiling water and boil for half an 
hour. Take out the sweetbreads and in their place put 1 lb. 
blanched almonds, 1 slice of red onion, 2 bay leaves and 1 slice 
of lemon. Boil for 20 minutes. When cold chop the sweet- 
breads and almonds fine, mix, put on a bed of cress or lettuce 
and pour over mayonnaise, 

U. S. SENATOR J. E. RANSDELL, State of Louisiana 

Utopian Salad 

Take % doz. oranges, cut in small pieces and free from 
all seeds and stringy parts, 1 pineapple shredded, % lb. of 
minced walnut meats and 1 bottle of cherries. Serve with a 
dressing made of 4 beaten eggs, 4 tablespoons of sugar and 2 
tablespoons of water. Remove from the stove and stir in butter 
the size of an egg. When cold and ready to serve add 1 pt. 
of whipped cream. 

H. B. QUARTON 

American Consul to Viborg, Finland 

Dixie Salad 

Prepare a head of lettuce in the shape of a basket and fill 
with kernels of corn mixed with light Russian dressing. Gar- 
nish with strips of red and green peppers. 

HORACE REMILLARD 

American Consul to Huelva, Spain 
Duchess Salad 

Cut up celery and apples into fine slices, add broken 
English walnut meats and soak in French dressing just before 
the meal. Before serving add a mayonnaise decorated with 
grated truffles. 



THE ALL - AMEKICAN COOK BOOK 65 

COL. J. B. ALLISON, U. S. Army 
Tango Salad 

Three ripe, juicy pears ; cream or Koquef ort cheese, lettuce, 
1/2 cup mayonnaise, % cup olive oil, 1 teaspoonful vinegar, 1/4 
teaspoon salt, 14 teaspoon mustard, i/^ teaspoon paprika, l^ cup 
chili sauce, pimentos, lemon. Pare, halve and core the pears ; 
squeeze lemon juice over them to keep them from discoloring. 
Place a ball of cream cheese or a few cubes of Roquefort cheese 
in the cavity of each half pear. Set these on heart leaves of 
lettuce and pour the dressing over them. 

For Dressing : Mix together the olive oil, vinegar, salt, 
mustard, paprika and chili sauce ; beat and blend well, then 
gradually beat this mixture into the mayonnaise. Garnish 
the salad and dressing generously with juilienne strips of 
pimentos, rinse them in cold water and dry on cloth, then cut 
with scissors into strips. Large pears canned in halves may 
be used in this salad. Remove from can and drain well. 



CAPT. W. M. GROSE 

Commandant U. S. Naval District, Cavite, Philippine Islands 

Cheese Salad 

One tablespoon gelatine, V3 cup cold water, 1 cup boiling 
water, % teaspon salt, 14 lb. cheese (grated), y^ can pimentos 
(cut in bits), 1 cup cream, whipped. Combine first 4 ingredi- 
ents, set aside to solidify. When mixture has set, beat until 
fluffy with beater. Fold in grated cheese, pimentos and 
whipped cream. Let stand until set. To serve, heap lightly on 
head lettuce. Place half a peach at side and a spoonful of 
boiled dressing on top. 



DAVID B. McGOWAN 

American Consul to Vladivostok, Siberia 

Salmagundi Salad 

One cup diced tomatoes, 1 cup chopped celery, 1 cup 
shredded new cabbage, 1 small cucumber diced, 3 hard-boiled 
eggs, 4 small pickles, I/2 minced onion, dressing, lettuce, 1 
minced pimento. Combine the vegetables, chili, and mix with 
dressing. Arrange on a lettuce bed and garnish with the dress- 



66 THE ALL-AMERICAN COOK BOOK 



ing and the hard-cooked eggs, cut in strips lengthwise, and the 
pickles, which should be sliced in thin rounds. The "sweet- 
sour" dressing, which is much enjoyed with this salad, calls 
for a cup of vinegar, % cup sugar, i/^ cup butter, 1 table- 
spoon flour, y^ teaspoon mustard, 1 teaspoon salt, and 4 egg- 
yolks. These should be cooked like a custard, cooled and a 
cup of whipped sweet or slightly sour cream should be added 
just before serving. 



COL. H. C. SMITHER 

Chief Co-ordinator, General Supply, U. S. Army 

Cascade Salad 

Prepare a head of lettuce in the shape of a basket, fill with 
alligator pears scooped out in the form of little balls. Garnish 
on the top with a nice slice of goose liver pate and with truffles. 
Pour over it French dressing with paprika. 



ALBERT HALSTEAD 

American Consul-General to Montreal, Canada 

Raisin, Chestnut and Apple Salad 

One cup of selected raisins, 2 cups of cold boiled chestnuts, 
2 cups of apple, V2 cup of French dressing, % cup of Malaga 
grapes, shredded lettuce. Cover the raisins with half of the 
French dressing. Let stand for 1 hour. Mix the chestnuts, 
peeled, and the apples with the rest of the French dressing. 
Mix well, and place on lettuce. Garnish with grapes cut in 
halves and the seeds removed. Dust with paprika. 



CONGRESSMAN F. W. MONDELL, State of Wyoming 

Red Cherry Salad 

One can red cherries or 1 pt. stewed, fresh cherries and 
juice, 1^/4 tablespoons granulated gelatine, 1 cup orange juice, 
1 cup sugar, shelled pecans, lettuce, 1 tablespoon lemon juice, 
whipped cream mayonnaise. Strain the juice from the cherries 
(there should be one cup), add the sugar, and let come to 
a boil. In the meantime soak the gelatine in the orange and 
lemon juice and pit the cherries, replacing the stones with 



THE ALL - AMERICAN COOK BOOK 67 



pecan-meats. Add gelatine to sirup, put the stuffed cherries 
into individual molds, pour syrup over while hot, and when 
stiff serve on lettuce with mayonnaise dressing diluted with 
whipped cream. 



U. S. SENATOR W. E. EDGE, State of New Jersey 
Oeufs Gourmet 

Six hard-boiled eggs, I/2 cup grated American cheese, 5 
tablespoons tomato catsup, few grains pepper, few grains mace, 
few grains paprika, olive oil, lettuce and stuffed olives, i/4 
teaspoon salt. Split the eggs in halves lengthwice. Remove 
the yolks, mash them, and combine with the cheese, seasonings, 
and catsup, adding olive oil to moisten as necessary. Roll into 
oval balls, lay them in the whites of the eggs, and garnish each 
with half a stuffed olive. Serve in nests of lettuce with cheese 
straws. The cheese mixture alone or with the egg-yolks makes 
delicious sandwiches, or the whole may be served with mayon- 
naise as a salad. 



COL. PETER MURRAY 

U. S. Army, Governor's Island, N. Y. 

Rice or Novelty Salad 

Four cups of rice, % cup of chopped carrots or beets, 
2 cups of watercress or shredded lettuce, 6 olives, % cup 
of French dressing, 1 cupful of mayonnaise, 2 tablespoonfuls of 
onions. Pile rice in the center of the dish lined with lettuce ; 
place vegetables around, then a circle of rice, with watercress 
or lettuce around edge. Pour on French dressing with grated 
onion; garnish. Serve with mayonnaise. 



BRIG. GENERAL F. J. KERNAN 

U. S. Army 

Shamrock Salad 

Fill sweet green peppers with a well-blended mixture of 
half a cupful of minced nuts, a ten-cent cream cheese, and a 
tablespoon of butter. Cut with a sharp knife thin crosswise 



68 THE ALL-AMERICAN COOK BOOK 

slices, resulting in a green clover-shaped rim with a cheese 
center. Lay these on a lettuce bed, and dress with mayonnaise 
to which pounded parsley has been added to give a green color. 

BEAR ADMIRAL H. P. HUSE, U. S. Navy 

Individual Sardine ajid Tomato Salad 

Three sardines, 1 medium sized tomato, 2 olives, i/2 tea- 
spoons chopped onion, 2 teaspoons chopped celery or cabbage, 
1 teaspoon chopped green pepper or pimento, 14 teaspoon 
sugar, 2 teaspoons thick mayonnaise, shredded lettuce, 1 sprig 
parsley, additional mayonnaise. Peel the tomato, cut off the 
top, scoop out the inside, and mix with one of the olives, 
chopped, the onion, celery, pepper, sugar, and mayonnaise. 
Return to tomato, and set it in a nest of shredded lettuce. 
Place a spoonful of mayonnaise on the top, and sprinkle with 
the parsley, minced. Surmount with the other olive, and 
lean three sardines against the tomato to give a tent-like 
appearance. 

F. M. RYDER 

American Consul-General to Vancouver, Canada 
Stuifed Peppers for a Salad Course or Garnish 

Take the tiny sweet peppers, red or green, and with a 
small sharp knife scrape out all the seeds and soft fiber, leav- 
ing only the shells. Now chop as many butternuts, black wal- 
nuts or English walnuts as are desired, salt lightly and fill the 
pepper cases, which should have been all slit on one side so as 
not to destroy the pretty stem end of the pepper. The salt, 
the pepper and the nut make a delicious combination, sure to 
please. These pepper garnishes should be prepared several 
hours before using. 

BRIG.-GENERAL J. H. PENDLETON 

Commanding General, U. S. Marine Corps, 2nd Base Force, 

San Diego, Calif. 

Forced Cucumbers 

Cut off one end of a large perfectly ripe cucumber and 

take out the seeds with a vegetable scoop ; fill the cavity with 

a croquette mixture of chicken or veal; replace the end and 

fasten with three toothpicks. Put in a steamer and cook. 

Cook till tender; the w^ater must not touch the cucumber. 

This may be served hot as an entree with a Hollandaise sauce, 

or cold sliced, as a salad, with mayonnaise dressing, on a 

lettuce leaf. 



CHAPTER IX. 

SALAD DRESSING 

Fools make feasts and wise men eat them. — Benj. Franklin. 



U. S. SENATOR C. E. TOWNSEND, 

State of Michigan 

Chairman, Committee on Post Offices 
and Post Roads 

Mayonnaise for Blue Monday Salad 
Cut up some lively capers, add to these a 
sauce made of the milk of human kindness and 
thickened with peace oil and spiced to taste, 
when using this mayonnaise always serve some 
peals of fresh laughter with the salad. If you 
find it impossible to obtain the fresh peals use 
some you have sundried for emergencies. 



GOVERNOR A. M. HYDE, State or Missouri 

Thousand Island Dressing 

Eight ground hard-boiled eggs, 1 box sliced pimentos, 1 
cup Femdell chile sauce, 1 bottle sliced small pickled onions, 
juice of 1 lemon, 1 cup of olive oil, paprika, salt, and cayenne 
pepper to taste. Beat yolks of 2 eggs, add olive oil, drop by 
drop, until thickened ; add lemon juice ; continue beating and 
add rest of olive oil. Add above ingredients. 



COL. F. J. MORROW, U. S. Army 

Roquefort Cheese Dressing 

One tablespoon of Roquefort cheese creamed with a fork; 



70 THE ALL-AMERICAN COOK BOOK 



add paprika, salt, mustard, pepper, 1 teaspoon sugar, 3 table- 
spoons olive oil to 6 tablespoons of vinegar. 



CONGRESSMAN D. B. COLTON, State of Utah 

Salad Dressing for Lettuce or Tomatoes 

One cup of whipping cream, 4 tablespoons sugar, y^ lemon, 
a little butter coloring. Mix sugar and cream and lemon 
juices and coloring. 



BRIG.-GENERAL E. M. LEWIS 

U. S. Army, Camp Travis, Texas 

Three-Minute Mayonnaise 

One teaspoon mustard, 1 teaspoon salt, dash of pepper, 1 
tablespoon lemon juice, 1 whole ^^g, 1 yolk of ^^^,^ 1% cups 
olive oil. Put the mustard, salt and pepper and lemon juice in 
a bowl, then add the egg and egg yolk, being careful not to 
break the yolk. Pour in 14 of the oil and beat with Dover egg 
beater until stiff, then add the rest of the oil, i/4 cup at a time. 



COL. J. B. ALLISON, U. S. Army 

Fruit Salad Dressing 

One tablespoon butter, 2 tablespoons sugar, 2 tablespoons 
vinegar and 2 well beaten eggs. Beat all thoroughly together 
and put in double boiler until it thickens, stirring constantly. 
When cool add pint of very stiff whipped cream. This is the 
most delicious salad dressing for fruit that can be made. 



LT. J. McCLOY 

Commander U. S. S. Cormorant 

Potato Salad Dressing 

Yolk of 1 egg, pinch of salt, mustard and pepper. Mix 
salad oil until it thickens, adding 1 tablespoon vinegar. Gar- 
nish with hard-boiled eggs, parsley, celery and grated onion. 



THE ALL-AMERICAN COOK BOOK 71 



PRESIDING JUDGE MARION DE VRIES 

U. S. Court of Appeals, "Washington 

"This recipe was one mother used. It is 
probably a familiar one to Southerners of years 
ago. It is one of the prized ones of her collec- 
tion." Marion De Vries. 

Dressing for Cold Slaw (Cabbage Salad) 

One cup of cream, I/4 cup of butter, 2 tablespoons of mixed 
mustard, 2 tablespoons of sugar, 1 teaspoon of salt, yolks of 4 
hard-boiled eggs, dash of pepper, i/^ cup of vinegar. Have 
cream and butter almost to boiling, mash yolks of eggs fine, 
add sugar, salt, pepper and mustard, blend thoroughly, then 
pour over this heated cream and butter. Have cabbage finely 
chopped; over this pour I/2 cup hot vinegar. When it cools 
stir cream dressing in thoroughly. Garnish top with white of 
eggs. This is much better if made the day before, 

H. DIEDERICH 

American Consul to Sarnia, Ont., Canada 

Mayonnaise Dressing 

One tablespoon of flour, 1 tablespoon sugar, % teaspoon 
salt, iy2 teaspoons to 1 tablespoon dry mustard. Mix these 
dry ingredients together. One or 2 eggs well beaten and add 
to the dry ingredients. One cup of vinegar (if too strong add 
half cup each of vinegar and water). Let this come to a boil 
and put the above mixed ingredients into this vinegar, boil 
until thickened, remove from fire and add fairly large piece of 
butter, and beat well for 5 minutes. When you wish to use 
this add milk for thinning or cream, or sour cream. Season 
with "Lea and Perrins" sauce. For Thousand Island dress- 
ing add 2 tablespoons mayonnaise, 1 tablespoon drained chile 
sauce, chopped sweet pickles, olives and green peppers. 

COL. I. N. LEWIS, U. S. Army 
Russian Salad Dressing 

Note : This recipe prepared for Mrs. Lewis by the chef 
at the Waldorf, New York City. 

Two tablespoons of mayonnaise, 2 tablespoons confection- 
er's sugar, 2 tablespoons tarragon vinegar, 2 tablespoons of 
horseradish, 6 tablespoons of whipped cream and 6 tablespoons 
of chile sauce. Season with salt, paprika, onion juice and 
pepper. 



72 THE ALL-AMERICAN COOK BOOK 



FAMOUS SAYINGS OF FAMOUS AMERICANS 

Shallow men believe in luck, believe in circumstances. 
Strong men believe in cause and effect. — Ralph Waldo Emerson. 

Show^ me a man who makes no mistakes and I will show 
you a man who doesn't do things. — Theodore Roosevelt. 

Teach economy — that is one of the first and highest virtues. 

— Abraham Lincoln. 

Christ furnished us the highest example of giving, but 
even the humblest of us may take inspiration from His life 
and make our own lives fruitful and full of satisfaction by 
rendering helpful service. — W. J. Bryan. 

When you get into a tight place, and everything goes 
against you, till it seems as if you couldn't hold on a minute 
longer, never give up then, for that's just the place and time 
that the tide '11 turn. — Harriet B. Stowe. 

I want it to be said of me by those who know me best that 
I have always plucked a thistle and planted a flower in its place 
wherever a flower would grow. — Abraham Lincoln, 

Is life so dear or peace so sweet as to be purchased at 
the price of chains and slavery? Forbid it, Almighty God! 
I know not what course others may take ; but as for me, give 
me liberty, or give me death. — Patrick Henry. 

With malice towards none, with charity for all, with firm- 
ness in the right, as God gives us to see the right, let us strive 
on to finish the work we are in. — Lincoln. 

Let reverence for our land be breathed by every American 
mother to the lisping babe that prattles on her lap. — Lincoln. 

God reigns, and the government at Washington still lives. 

— James A. Garfield. 



CHAPTER X. 

VEGETABLES 

Winter has found out what summer has laid up. 

— Old Proverb. 



VILLA SERENA 
Miami, Florida 

June 17, 1921. 

My dear Mrs. Brebner: 

Your favor at hand. I was strongly tempted 
to give you as my recipe directions for eating 
radishes, of which I am very fond. I eat them 
with salt and butter and prefer the "White Icicle 
variety above all others. But lest this might not 
be regarded as a full compliance to your request, 
I beg to add the recipe for another of my favoriate 
dishes, viz: French Fried Onions. 

I first ate these at the famous Grove Park 
Inn, Asheville, N. C, and since that time have 
passed the recipe on to a number of friends as 
well as to dining car stewards. If you will take 
the large onion and cut it cross-wise, so that each 
slice will be made up of a number of rings, and 
then drop the rings separately into a thin flour 
batter and fry them as you would sliced potatoes, 
you will find them very palatable. 

I hope you may deem the humble onion 
worthy of a place in the book you are preparing. 

Very truly yours, 

W. J. BRYAN, 



74 THE ALL-AMERICAN COOK BOOK 



A. W. WEDDELL 

American Consul-General to Calcutta, India 

Stuffed Cauliflower 

Use a medium sized cauliflower, a teaspoon of capers, 1 
oz. of bread crumbs, 2 medium sized fresh mushrooms, grated 
cheese, 1 gill of white sauce, pepper and salt. Boil the cauli- 
flower in salted water still nearly cooked ; then drain carefully. 
Place in a baking-dish, in which it may be served. Remove 
thick stalk, and fill hole made with a mixture of the bread 
crumbs, chopped capers, and mushrooms, cheese, salt and 
pepper well blended. Press into as compact a shape as pos- 
sible. Have white sauce ready, pour over, and then scatter 
grated cheese on top. Place in oven for 15 or 20 minutes. 



H. SHARP 

American Consul to Edinburgh, Scotland 
Sweet Potato Fritters 
To 2 cups of cooked sweet potatoes rubbed through a 
colander allow 3 eggs beaten light, 2 tablespoons of cream, 
1 of melted butter and 2 of flour. Beat the eggs into the 
potatoes, then add butter, cream and flour. Drop by the spoon- 
ful into boiling fat and fry to a golden brown. Drain on 
paper and serve with lemon sauce. 



J. B. STEWART 

American Consul to Chihuahua, Mexico 

Fri2oles 

Soak desired amount of beans over night and in the morn- 
ing start to cooking. Chop 1 onion very fine with bacon and 
let simmer with beans, which should be soft and mealy. A bit 
of garlic adds flavor to this and is liked by many. 



REAR ADMIRAL BENSON, U. S. Navy 

Baked Tomatoes 

Fill a baking dish with ripe tomatoes cut in small pieces 
(skin removed), canned ones will do, but keep all the juice; 
into it put about 2 slices of bread, add 1 level tablespoon of 



THE ALL-AMERICAN COOK BOOK 75 



salt, 1 tablespoon good shortening, i/^ cup of sugar and dash 
of pepper. Cook a long time (about 2 hours slowly, being care- 
ful not to scorch, as it will spoil them). Serve in dish in whieh 
it was baked. 

JOHN PHILIP SOUSA 

Sands Point 

Port Washington, Long Island 

October 31, 1921. 

My dear Mrs. Brebner : 

Owing to my slow convalescence from a serious horseback 
accident, I am only able now to send you my favorite recipe. 
It is as follows : 

Pelotas a la Portugaise 

One quart can of tomatoes. Put in kettle on top of stove. 
Simmer or let boil slowly for 1^/2 hours. Add pepper, salt, 2 
onions cut in fine slices, 4 allspice and 4 cloves. The cloves 
and allspice to be added after it starts to boil. After 1^4 hours 
add : To 2 lbs. chopped beef add 1 onion chopped fine, 2 cups 
bread crumbs, a little parsley, salt and pepper. Make into 
meat balls about the size of a plum. Put into sauce and boil 
11/2 hours slowly. This makes fully 3 hours slow boiling for 
the sauce. Use a package or a pound of spaghetti, not maca- 
roni. Have a large pot of boiling water with about 1 table- 
spoon of salt. Slide the spaghetti into the water. Do not 
break it. Boil exactly 20 minutes. Must be tender, not tough, 
nor doughy. To sauce add 3 bay leaves 1 hour before taking 
off the stove. Serve spaghetti on large platter, pouring tomato 
sauce over it. Serve pelotas on smaller platter, allowing a 
small quantity of sauce to remain on them. Serve grated Par- 
mesan cheese on side. Use the piece of cheese to grate, not 
bottled cheese. This serves from 6 to 8 persons. 

Wishing you every success in your enterprise, 
Very sincerely yours, 

John Philip Sousa. 

E. L. HARRIS 

American Consul-General to Singapore, S. S. 

Sugared Sweet Patatoes 
Cut cold boiled sweet potatoes into i/4-inch slices until 



76 THE ALL-AMERICAN COOK BOOK 



you have 1 pt. Put 2 tablespoons of butter in a frying pan 
or baking dish, and when hot lay the potatoes in, sprinkle the 
top with 2 tablespoons of sugar, pour lightly over 2 tablespoons 
of vinegar and cook until hot and brown. Sweet potatoes are 
always richer with twice cooking. 



THOMAS A. EDISON 

Cold Slaw (Sour Cream) 

Chop head of cabbage for cold slaw. One bottle of sour 
cream (sweet with more vinegar will answer), ^ cup of 
vinegar, 1 teaspoon of salt, salt spoon of black pepper, about 
4 tablespoons of sugar (more if wished sweeter). Beat all 
together until like whipped cream. Mix well with slaw and 
put where cold. 



COL. I. C. WELBOURN 

Director U. S. Tank Corps, Washington, D. C. 

Green Com Pudding 

One quart of milk, 12 ears of com (grated), 5 eggs, 5 
tablespoons melted butter, 1 tablespoon sugar. Grate corn 
from cob and beat it with eggs ; add butter, salt, milk and 
sugar. Put in a covered baking dish (buttered) and bake 
slowly for 1 hour. Just before serving remove cover and 
brown. This recipe can be halved, using 3 eggs. 



WM. H. HUNT 

American Consul to St, Etienne, France 

"I know that there is a great deal of misery 
and suffering among the dependent families of 
our wounded and unemployed ex-service boys, 
and you deserve the highest credit for this unique 
idea of coming to their rescue, as a cook book is 
something that every household that respects 
itself should not be without." W. H. H. 

Sweet Potato Pone 
Peel and grate 2 moderate sized raw sweet potatoes. Pour 
over them water. Add 4 large spoonfuls of 1% cups of cold 
brown sugar and 1 of butter. Season with ginger to taste, 



THE ALL-AMERICAN COOK BOOK 77 



rub the ingredients well together and bake in a shallow but- 
tered plate in a moderate oven about 3 hours. 



BRIG.-GENERAL WM. LASSITEE 

Assistant Chief-of-Stafe, U. S. Army 

"I have tried this recipe in various parts of 
the world and found it a good one." W. L. 

Baked Egg Plant 

Pare a large * eggplant and cut in small pieces, soak 
in cold water 1 hour, cook in a small quantity of boiling water 
for 20 minutes or until soft, mash, and season to taste with 
butter, salt and pepper. Turn into a buttered baking crock, 
cover with bread crumbs, moistened with butter and bake 
until brown. 

* Small eggplants frequently have a bitter flavor. 



SGT. A. W. BOGGS 

Note: Sgt. Boggs is the oldest living member of the 
American Legion, being 80 years old. He was present in Ford's 
Theater, Washington, when President Lincoln was assissinated. 
He is also a member of the G. A. R. and served in the Spanish- 
American War. 

Stuffed Tomatoes 

Select firm, solid tomatoes of similar size, cut a round 
place in the top of each and scrape out the soft part. Mix 
with stale bread crumbs, a little parsley, and, if you like, a 
suspicion of onion and chop very fine. Season with salt, 
pepper and butter, fill the tomatoes with the mixture, scatter 
bits of butter over them and bake in a moderate oven, basting 
occasionally with butter. Variation in seasoning may be made 
by using buttered bread crumbs with fine chopped ham sea- 
soned with cayenne pepper and a dusting of Parmesan cheese, 
or minced meat, buttered bread crumbs, fine herbs to season, 
and a beaten egg. Another stuffing liked by many is made with 
rice. 



78 THE ALL-AMERICAN COOK BOOK 



DEPARTMENT OF STATE 
Washington 

February 11, 1922. 

Dear Mrs. Brebner: 

Both my wife and I are only too glad to aid 
our ex-service men in any way we can. Neither 
of us, however, is very much of a cook, and I am 
afraid our recipes would not go very much further 
than the following : First take a potato, bake it, 
eat it. So I expect you will have to assign some 
delectable recipe to us and let us get by somewhat 
in the fashion of a camouflaged ship. 

With best wishes for the success of your book, 
which will earn, I hope, a great deal of money for 
the unemployed ex-service boys, I am, 

Yours very sincerely, 

FRED M. DEERING, 
The Assistant Secretary of State. 



MR. DEERING 

Nut Stuffed Potatoes 

Six large potatoes, % cup ground nuts, 2 tablespoons thick 
cream, 2 tablespoons butter, salt and white pepper. Wash 
and bake potatoes. When done cut across evenly %-inch from 
the end. Remove the insides, being careful not to break the 
skins. Mash the potato, add nuts, cream, butter, and season- 
ing to taste. Beat with a fork until light, refill potato shells 
and set in oven until hot. 



BRIG.-GENERAL J. H. PENDLETON 

Commanding General, Second Base Force, U. S. Marine Corps, 
San Diego, Calif. 

HoUandaise Sauce 

Scant tablespoon of butter, heaping tablespoon of flour, 
stir till smooth, adding slowly a cup of water; when smooth 
and thick, pour over the well beaten yolk of an egg, season 
with salt and tobasco sauce, and cook in a double boiler till 
the egg is cooked. Beat well with an egg beater before serv- 
ing ; if used as a sauce for fish, add a few drops of lemon 
juice ; if with a vegetable, a few drops of onion juice ifi better. 



THE ALL-AMERICAN COOK BOOK 79 



AMERICAN CONSUL-GENERAL GEORGE H. MURPHY 

Dean of the American Consular Service 

Note: This recipe is dedicated to George H. Murphy by 
Mrs. Margherita Dye, wife of the American Consul at Ciudad 
Juarez, Mexico. 

Baked Eggplant, Murphy Style 

Four eggplants, 3 large onions, 6 large tomatoes, i/^ cup 
of oil, salt and pepper, and 2 cloves of garlic. Wash and cut 
slits about 2 inches long, lengthways of the vegetable, about an 
inch apart. Into these slits stuff slices of onion and tomato. 
Season and put in a baking pan, keeping eggplants close to- 
gether; place remaining tomatoes and onions on top of egg- 
plants, pour oil over and cook in moderate oven. Cover pan 
after first half hour of cooking. If the flavor of garlic is liked, 
split 2 cloves and put in pan while cooking. Remove garlic 
before serving. 



BRIG.-GENERAL E. K. COLE, U. S. M. C. 

U. S. Marine Barracks, Paris Island, S. C. 

Mexican Beans With Cheese 

One quart of Mexican beans, 1 can tomatoes, 1 lb. of fat 
bacon or dried ham, 3 large onions, 3 bell peppers, 2 cloves 
of garlic minced fine, red chile peppers, salt, red pepper and 
black pepper (usually made very hot). Put all ingredients into 
iron pot together and fill up with water, bringing to a boil, 
and then set on back of stove to simmer slowly and steadily 
until the beans are tender and most of the liquor absorbed ; 
just before serving add 1 or l^/^ cups of grated cheese. This 
preparation may be warmed over nicely. In case Mexican 
beans cannot be gotten, the dish may be made with any dried 
bean, which should be soaked over night. Red beans are 
preferable. 



W. A. BICKERS 

American Consul to Puerto Plata, Dominican Republic 

Cocoanut Sweet Potatoes 

Boil 4 medium sized sweet potatoes until tender, cream with 
them y2 cup of cream, lump of butter size of egg, 1 tablespoon 



80 THE ALL-AMERICAN COOK BOOK 



of sugar, % pt. of grated cocoanut. Serve very hot. This is 
a rare and delicious dish. 



LT. PAUL E. KURRY 

Camp Greenleaf, Georgia 

Corn and Nut Loaf 

Mix 2 cups of grated corn with I/2 a cup of bread crumbs, 
1 cup of chopped English walnut meats, 1 cup of milk, 2 well- 
beaten eggs, and salt and pepper to taste. Pour into a but- 
tered mold and steam until done. 



U. S. SENATOR THOMAS STERLING, State of South Dakota 
Tomato Sauce for Meat or Fish 

Cook 1 level tablespoon minced onion in 1 tablespoon 
butter until a light brown, add 1 tablespoon each of minced 
celery and parsley, add 1 rounded tablespoon of flour, well 
blended with i^ cup of water, add 14 teaspoon salt and grad- 
ually 1% cups hot strained tomato. Stir and cook until smooth. 



R. P. SKINNER 

American Consul-General, London, England 

Bechemel Sauce 

Melt a piece of butter the size of a walnut into which 
stir a soup spoon of flour, then slowly add 14 pt- of milk and 
soak 10 minutes, stirring constantly. 



CAPT. R. EARLE, U. S. Navy 
Curry Sauce 

One tablespoon of butter browned in a frying pan, 2 
tablespoons flour, 2 tablespoons curry powder, V^ pts. of 
good beef stock, 1 cup of tomato juice, few grains cayenne, 1 
tablespoon Worcestershire sauce, 1 tablespoon of tomato catsup 
cooked to a smooth sauce is good for any curry. If a table- 
spoon of raspberry shrub or walnut catsup is used it is greatly 
improved. 



THE ALL-AMERICAN COOK BOOK 81 



AMERICAN CONSULAR SERVICE 

Hull, England 

JOHN H. GROUT 

American Consul to Hull, England 

April 11, 1922. 

Baked Beans 

I received your letter of March 28tli this 
morning and am somewhat surprised that out of 
all the recipes that you have received none speak- 
ing of baked beans. How strange! Well, there 
are lots of things I do not know, but I do at least 
know "beans." I was born in Beverley, Mass., 
and people from there are called "Bevereley 
Beaners," because it is supposed that that was 
where baked beans were discovered. Much is 
heard of "Boston beans," but that is due to the 
fact that beans were first canned in Boston. They 
had to go to Beverley to learn how to bake them, 
however, before doing so. My old grandmother, 
who taught me how to bake beans, used to execute 
the process in the following way : Select a quart 
of white pea beans. Sort them well over and 
clear them of all foreign substance. Then, suppos- 
ing it is Friday night, place them in a basin of 
hot water, the water barely covering. Leave them 
there until the next morning. Then take an 
earthenware pot, preferably one of those enameled 
inside, but the then parboiled beans in the above 
pot, place a half pound piece of salt pork over. 
Through the top of the pork cut diagonal lines, 
just cutting through the rind. Next pour in water 
until it barely covers the pork, then place in a 
slow oven at say 8 o'clock in the morning and 
allow to remain there until about 5 in the after- 
noon. Stand guard over the door of the oven and 
shoot anybody who attempts to open the oven 
door for the purpose of pouring in water or other 
objects. When the beans are removed they will 
be found to be just what our old grandmothers 
used to bake and take pride in, and they knew 
better before or since what beans were, including 
your humble servant. 

Cordially yours, 

JOHN H. GROUT. 



82 THE ALL-AMERICAN COOK BOOK 



WM. HOWARD TAFT 

Ex-President of the United States of America 

Truffle Sauce 

Rub together 1 tablespoon of butter and 2 tablespoons of 
flour. Put 2 cups of brown stock on the stove, season, and 
when it is boiling, put in the flour and butter. Chop up the 
truffles very fine and put them in the sauce. 



REAR ADMIRAL C. S. WILLIAMS, U. S. Navy 
Horse Radish Sauce 

Melt 4 tablespoons of flour and butter together, blending 
thoroughly, then gradually add 2 cups of milk; bring to boil- 
ing point and add 14 teaspoon salt, dash of pepper and l^ cup 
grated horse radish. Stir constantly. Excellent with roast 
beef. 



MAJ. BENJAMIN CROUCH 
Sauce Tartare 

To 1 cup of mayonnaise dressing add 1 tablespoon each 
of finely chopped parsley, olives, pickles and chives. Excellent 
for fried oysters. 



CAPT. R. EARLE, U. S. Navy 

Mushroom Sauce 

Brown 1 tablespoon of butter and add 2 tablespoons of 
flour, stir well and brown; add water or beef stock, 1 cup of 
mushrooms and season with salt and pepper to taste. 



GOVERNOR H. J. ALLEN, State of Kansas 
Salmon Sauce 

Liquor off of salmon, 1 tablespoon flour, 2 tablespoons 
tomato catsup, 1 egg and a tablespoon of butter. Cream all 
together. Let 1 cup of milk come to a boil and then partly 
cool. Add to the above sauce. Let boil again and pour over 
salmon loaf when ready to serve. 



CHAPTER XI. 

MISCELLANEOUS 

A good dinner is better than a fine coat. — An Ancient 
Adage. 

W. M. COLLIER 

American Ambassador to Chile, South America 

Spanish Rice 
Melt 2 tablespoons of butter in a saucepan, add 2 cups of 
cooked rice, 4 tablespoons of grated cheese, 5 tablespoons of 
tomato pulp, pinch of mustard, 1 teaspoon of chutney, salt to 
taste and a few grains of cayenne pepper; mix and beat thor- 
oughly. Put in a baking dish, sprinkle with browned bread 
crumbs and serve very hot. 

REAR ADMIRAL A. GLEAVES 

Commandant, First Naval District, U. S. Navy Yard, 
Boston, Mass. 

Curry 

Chop 1 onion fine and fry dark brown in butter, then 
drain from butter and place in a sauce pan. In same butter, 
more added if necessary, fry i/^ lb. rich lean beef, lamb, veal, 
chicken or chicken livers, then drain from butter and add to 
onion. In the same butter fry 1 heaping tablespoon of "Gross 
and Blackwell's" curry powder, till a dark brown (almost 
black), but do not scorch. Add aU together and cover with 
fresh milk and let stew until the gravy is very thick (from 
% to % of an hour). Oysters, clams, lobsters, fish or crabs, 
also hard-boiled eggs, may be used instead of the meat, but 
should not be fried. 

A. A. WINSLOW 

American Consul-General, Cape Town, South Africa 

Salted Almonds 
Blanch almonds by pouring boiling hot water over them; 



84 THE ALL-AMERICAN COOK BOOK 



then remove the brown skins; over each cup of nuts pour 1 
tablespoon of butter or almond oil and 1 even teaspoon of salt. 
Spread in tin pan and brown in moderate oven; stir often, 
watching closely. 

COL. M. B. STEWART, U. S. Army 

Asparagus Pudding 

One tin of asparagus tips, 1 pt. of milk, 3 eggs, 2 table- 
spoons of flour, 1/^ teaspoon of salt, and a dash of pepper, and 
1 tablespoon of sugar. Cut long asparagus in two, using only 
tender tips; wash it, and add beaten yolks of eggs, flour, 
sugar, salt and pepper. Fold in whites of eggs last. Do not 
stir. 

LT. COMMANDER LEE P. WARREN 

Aide to the Assistant Secretary, U. S. Navy 

Mushrooms Under Glass 

Place some mushrooms on fresh toast and season with 
salt and pepper. Put a piece of butter on each. Pour on 
each dish a tablespoon of milk or cream, add 1 clove. Place 
glass bell (which come for this purpose), or metal basin, over 
the whole. Bake 20 minutes and serve with the cover on, 
removing only at last minute. Add milk while baking, if it 
dries up much. These should be arranged in dishes like small 
soup plates. They are served in the same dish in which they 
are baked. 

U. S. SENATOR THOMAS STERLING, State of South Dakota 

Chairman, Committee on Civil Service 

Souflfled Eggs 

Beat white of 1 egg until stiff, season with salt, and put 
into a cup, in a pan of warm water, beat gradually until a 
boiling point is reached. As egg rises make a depression in 
it and drop in yolk and cook only a very little longer. 

REAR ADMIRAL R. H. JACKSON 

General Board, U. S. Navy 

Creamed Peanuts and Rice 
One cup uncooked rice, 1 cup shelled peanuts, 1 teaspoon 



THE ALL-AMERICAN COOK BOOK 85 



of salt, 1/4 teaspoon of paprika, II/2 tablespoons of flour, 1% 
tablespoons of fat, and l^/o cups of milk. Boil the rice ; make 
a white sauce of flour, fat and milk. Mix boiled rice, chopped 
peanuts (first put through meat grinder) and seasoning to- 
gether, and bake in a buttered baking dish 20 minutes. 

D. LINARD 

American Consul to St. Michael's, Azore Island 

Sopa Forte (A Native Azorean Dish) 

Make a soup of 2 lbs. of beef; add 1 lb. ham, cabbage, 
turnips, carrots, peas, and season well with salt ; also add 
a green pepper. When cooked, remove the vegetables and 
ham. Line a deep roasting pan with slices of bread, cover 
with a layer of the well chopped vegetables, then add a layer 
of ham finely chopped, and over that sprinkle a layer of 
grated cheese. Continue these alternate layers till the dish 
is full, taking care that the last layer is of bread, and cover 
with grated cheese. Then ladle most of the soup — or stock — 
over these layers and place in a hot oven for 10 minutes. To 
serve, ladle into soup plates and pour over some of the remain- 
ing broth with each helping. 

WM. H. ROBERTSON 

American Consul-General to Buenos Aires, Argentina 

Hot Sandwiches 

Cut 12 slices of bread 14 inch thick; butter and spread 
ham between ; dip in milk and fry in hot olive oil until crisp 
and brown. Serve immediately. 

N. WINSHIP 

American Consul to Bombay, India 

Curry Powder 

Eleven ounces of coriander roasted on an iron plate, 
husked, pounded fine, and sifted; 2 teaspoons of mustard 
seed, 1 teaspoon of jeera or cummin seed, 1 teaspoon of pep- 
per, 15 dry chillies, 2 teaspoons of kuskus, each of these to be 
slightly roasted and pounded separately ; 4 inches of turmeric 
to be roasted and pounded; pound also 4 cloves, 4 inches of 
cinnamon and the seeds of 4 cardamoms. All to be mixed 
together and kept dry in well corked bottles. This powder 



86 THE ALL-AMERICAN COOK BOOK 

can be used for any curry; a pound of meat will require 2 
teaspoons. 

U. S. SENATOR A. A. JONES, State Of New Mexico 
Chili Con Huevos 

Mix 2 tablespoons of ground red chili and 1 teaspoon of 
flour in a little water until smooth, fry for a few seconds in 
a tablespoon of hot lard; add to this plenty of salt and 
enough boiling water to make a thick gravy. Beat yolks and 
whites of 4 eggs separately, mix lightly together with 1/2 tea- 
spoon of salt ; drop this mixture by tablespoonsful into hot 
lard and fry like doughnuts. Lay these airy cakes in a deep 
dish, pour the chili sauce over them at the moment of serving. 
Like any omelet, they must be eaten while light. 

STILLMAN W. EELLS 

American Consul, Funchal, Maderia 

Spaghetti 

"I take pleasure in furnishing the recipe of 
a way of serving spaghetti, which has always been 
a favorite of mine. 

Sauce : Stew tomatoes with a good deal of 
sugar until you have produced a brownish red 
syrupy mass. This should be seasoned with salt 
and pepper. 

Fry crisp several slices of bacon, cut into 
small strips about % of an inch long. 

Braise in butter several slices of boiled, 
smoked tongue and cut into strips of the same 
size. 

Just before serving add the bacon and tongue 
to tomato sauce. 

Boil the spaghetti until it is thoroughly 
cooked. Put it in a colander and dip it for a 
moment in iced water. Put on a platter, pour the 
sauce over it and serve immediately." 

S. W. E. 

W. S. HOLLIS 

American Consul-General to Lisbon, Portugal 

Cabbage Pudding 
Line a mold with boiled cabbage. Put a layer of minced 



THE ALL-AMERICAN COOK BOOK 87 



meat, boiled eggs cut in rounds, stoned olives and boiled finely 
cut carrots; then put a layer of cabbage and so on until dish 
is filled, last layer being cabbage. Bake in moderate over about 
20 minutes. 

Note: This is a Portuguese dish. 

PAUL H. CRAM 

American Consul to Nancy, France 

Cuban Cheese 

(Note: This is a very rare and unusual recipe.) 
One pound of best dried figs, 1 teacup of water, 2 teacups 
of sugar. Wash the figs in warm water. Cook sugar and 
water together until a syrup is formed. Then add figs, and 
cook slowly until tender; then take up figs, and boil syrup 
until thick. Pour over figs, and set aside until cold. Cut 
Philadelphia cream cheese into 2-inch cubes, and pour over 
each cube 2 tablespoons of syrup and 2 figs. Serve 1 cube with 
a small cup of black coffee after dinner. 

J. W. DYE 

American Consul, Ciudad Juarez, Mexico 

Chile Omelet 

Six large chiles, 8 eggs, 6 slices of cheese, 2 large onions 
and 4 tomatoes. Split and remove seeds from chiles; place 
inside of each chile a piece of cheese ; beat eggs, add salt, and 
dip chiles in beaten egg and fry in deep fat. Have a stew 
prepared of the onions and tomatoes and pour over the chiles. 
Serve hot. 

REAR ADMIRAL R. E. COONTZ 

Chief of Naval Operations, U. S. Navy 

Spanish Rice 

One cup of rice, 3 cups boiling water, 6 large sliced onions, 
can of tomatoes and 1 teaspoon of salt. Cook the rice in hot 
drippings until golden brown, stirring frequently; remove 
seeds from sliced red pepper and cook with onions 15 minutes 
in boiling water; add rice and cook 10 minutes, then add 
tomatoes, which have been warmed, stirring thoroughly. Cover 
tightly and cook until water is absorbed. Do not stir again. 



88 THE ALL-AMERICAN COOK BOOK 

L. R. BLOHM 

American Consul to Aguascalientes, A. G. S., Mexico 

Prunes Stuffed with Dried Apricots 

Two cupfuls of large, soft prunes, 2 cupfuls of dried apri- 
cots, 1 cupful of XXXX sugar, i/^ cupful of fresh grated 
cocoanut. Soak the prunes for one hour, and dry ; with a sharp 
knife remove the stones ; fill with apricot, which has been 
washed, dried and put through a food chopper. Form into the 
natural shape of fresh prunes. Mix the sugar and cocoanut 
together and roll the prunes in it. Spread on a platter to dry. 

W. W. BRUNSWICK 

American Consul to La Rochelle, France 

Omelet Souffle 

Beat well yolk of egg. Then beat white until like snow. 
To white then add 2 teaspoons of "sucre vanille." Mix the 
white and yolk together, very gradually, by taking spoonful 
of white and mixing to yolk, then another and another until 
all is mixed. Place in lower part of oven a few minutes, then 
in upper oven until a little brown. To serve as a dessert, if 
desired, a little candied fruit may be cooked in the omelet 
and sugar sprinkled over the top. 

CAPT. W. M. CROSE 

Commandant, U. S. Navy Yards, Naval District, 
Cavite, Philippine Islands 

Fish Timbales 

Chop fine 1 cup of white, cooked fish; boil li/o cups of 
milk and % pt. of bread crumbs together, and when cool, add 
the fish gradually, and press through a sieve ; add 4 table- 
spoons of cream, 1 teaspoon salt and dash of pepper; fold 
in the whites of 5 eggs (well beaten). Pour mixture into 
timbale cups, stand in a pan of boiling water in hot oven 15 
minutes. Even better than the fish is to use asparagus tips. 

J. S. BENEDICT 

American Consul to St. John's, Newfoundland 

Candied Grapefruit Peel 

Take skins of grapefruit after pulp has been removed, 



THE ALL-AMERICAN COOK BOOK 89 



cut in quarters with scissors, remove all membrane without 
disturbing white part of rind; cut rind into narrow strips, 
cover with water which has been added salt in proportion 
to a scant 14 cup to 2 qts. of water; stand over night and in 
the morning drain and rinse ; cover with cold water and boil 
10 or 15 minutes, drain, rinse and again put in cold water 
and boil until tender. Take weight of peel in sugar, and I/2 
weight in water and boil to a syrup ; add peel and let simmer 
until syrup is almost absorbed. Set aside to cool in syrup. 
Roll in granulated sugar. 

ADMIRAL H. B. WILSON 

Commanding Officer, U. S. Naval Academy, Annapolis, Md. 

UNITED STATES NAVAL ACADEMY 
Annapolis, Maryland 

December 14, 1921. 

My dear Mrs. Brebner: 

Admiral Wilson has asked me, in accordance 
with your request, to enclose a recipe for creamed 
mushrooms, which he obtained during his tour of 
duty in France during the World War. It has 
been translated rather freely into English, but I 
think will prove satisfactory. 
With kindest regards. 

Sincerely yours, 
M. S. Tisdale, 
Lieut. Comdr., U. S. Navy, 
Aid to Superintendent. 

Champignons 

Peel the mushrooms and cut off the stems ; put in a sauce- 
pan over the fire until no moisture remains. When all the 
moisture is gone take off and drain well. Then fry them in 
boiling oil, with chopped onions and parsley. Sift in the pan 
a pinch of flour and stir for a few seconds. Serve the mush- 
rooms with a white sauce, made preferably with fresh, thick 
cream. Add salt and pepper to suit taste. 

REAR ADMIRAL C. S. WILLIAMS, U. S. Navy 
Fried Apples 
Select nice, hard, red apples and cut in eighths, but do not 



90 THE ALL-AMERICAN COOK BOOK 



peel. Have a frying pan quite hot in which is melted 1 table- 
spoon each of butter and lard for each 3 apples. Lay apples 
in layers (but do not break) ; sprinkle with % cup of sugar 
and cook. Do not have pan too hot. When light brown on 
one side turn until both are alike. 

BRIG. GENERAL J. W. RUCKMAN 

NOTE : This recipe is placed in this book in memory of 
Gen. Ruckman, who died last June, by his daughter-in-law, Mrs. 
J. A. Ruckman. It is with pleasure I place on this page a 
recipe in honor and memory of one as interested in the welfare 
of our wounded and unemployed ex-service boys as was Gen. 
Ruckman, a true son of Illinois and a 100 per cent American. — 
Editor. 

Apples, Wiley Style 

Six apples, % cup of flour, 14 cup of sugar, 2 tablespoons 
melted butter, and 14 cup of water. Pare the apples and cut 
into quarters; dip them first in melted butter, then in the mix- 
ture of flour and sugar. Put in a baking dish, pour tlie water 
over them, and bake in moderate oven 40 minutes, or until 
slightly brown on top. Serve hot with cream. 

MAJOR GENERAL F. J. MORRISON, U. S. ARMY 

Cheese Souffle 

Two tablespoons of butter, 5 tablespoons of flour, 14 tea- 
spoon of salt, 3 eggs, i/t cup of grated cheese, and I/2 cup of 
scalded milk. Melt the butter; add flour and mix well, then 
gradually add scalded milk, stir salt, bit of cayenne pepper, 
and cheese. Remove from the fire and add yolks of eggs 
(beaten) until lemon colored. Cool the mixture and fold it 
into the stiffly beaten whites. Pour into buttered baking dish 
and bake in slow oven 20 minutes. 

CAPT. R. E. BAKENHUS 

Assistant Chief, Bureau of Yards and Docks, U. S. Navy 

Cheese Dreams 

Ingredients : American cheese, bread, bacon grease. Slice 
the cheese in thin pieces ; place between slices of bread in sand- 
wich form. Place a moderate amount of bacon grease in frying 
pan and lay the sandwiches in the pan. Cook until the bread 
is toasted a light brown. Add additional bacon grease as nec- 
essary to keep the sandwiches moistened. Serve while hot. 



THE ALL - AMERICAN COOK BOOK 91 



Easily and quickly prepared and very satisfactory for serving 
large as well as small parties. May be cooked at camping 
parties. 

ROBERT SKINNER 

American Consul-General, London, England 

Gniochi for Two Persons 

Put two ounces of butter in i/^ pint of milk, a pinch of 
salt ; let it come to a boil and add two ounces of flour quickly, 
stirring briskly and constantly until it forms a mass and does 
not stick to the bottom of the saucepan ; then add some grated 
Gruyere cheese, dip out small spoonsful, one after another, into 
a pan of boiling water and let these poach three minutes; 
afterwards place them in a colander and drain off the water 
and place in a porcelain lined baking dish ; pour over bechemel 
sauce and grate a cupful of Gruyere cheese and sprinkle over 
the top, and pour over this a little melted butter. Then bake 
in a moderately hot oven ; it should take about 25 minutes to 
cook them. 

Bechemel Sauce 

Melt a piece of butter the size of a walnut into which stir 
a soupspoonful of flour; then slowly add i/4 of a pint of milk 
and cook 10 minutes, stirring all the time. 

COL. I. C. WELBOURN 

Director, U. S. Tank Corps, Washington, D. C. 

A Cheese Dish 

Grate 1 cup of cheese ; mix with 1 well beaten egg ; add 
salt and paprika. Spread on slices of toast, laying a slice of 
uncooked bacon over each piece and put under toaster in the 
oven until bacon is crisp and brown. Serve at once. This is a 
delicious luncheon dish. 

LT. EARL SUTHARD 

Baked Cheese Custard 

Put into sauce pan 2 ozs. of butter, 2 ozs. of flour, % tea- 
spoon of mustard, a little grated nutmeg and a little cayenne 
pepper; place over fire and M^hen all is blended together add 
1 gill of sweet milk, then add i/^ lb. of grated cheese (Par- 



92 THE ALL-AMERICAN COOK BOOK 



mesan). Do not let boil but stir until a smooth, thick cream; 
next add the beaten yolks of 6 eggs, stirring constantly, and 
beating for 5 minutes ; then add the well beaten whites, put in 
well buttered baking dish and bake in quick oven 20 minutes. 

MAJ.-GENERAL GEO. BELL, JR. 

Commanding General, VI Corps, U. S. Army 

A Cheese Dish 

One can of tomatoes, l^/^ small onions and 1 lb. of cheese. 
Pry onion in butter until golden brown ; add grated cheese 
and melt well, adding tomato juice very slowly, salt, pepper, 
and paprika to taste. Serve on toast. 

REAR ADMIRAL PHILLIP ANDREWS 

Commandant, U. S. Navy Yards, Norfolk, Va. 

Aspara^s Timbales 

One-half teacup of hot milk poured over 1 pt. of bread 
crumbs ; when soaked beat smooth ; add 3 eggs, 1 at a time, 
beating after each egg ; add 3 tablespoons melted butter, salt 
and cayenne to taste, and a little onion juice ; add 1 pt. of 
asparagus cut in pieces and beat mixture. Put in buttered 
timbale molds in pan of hot water, with buttered paper on 
top to keep from burning. Cook in oven 20 minutes. Serve 
with a rich cream sauce. 

U. S. SENATOR S. P. SPENCER, State of Missouri 

Chairman, Committee on Indian Affairs 

Welsh Rarebit 

One lb. American cheese, 1 cup milk, 1 egg, ^2 cup butter, 
1 tablespoon prepared or % teaspoon dry mustard, 1 pinch 
cayenne pepper, salt to taste. Grate or cut rather fine the 
cheese and place this with the butter in a double boiler or 
chafing dish. Beat the egg and mix well into it the mustard, 
pepper and salt. When cheese and butter are thoroughly 
melted, pour in slowly the mixture of egg, mustard, pepper and 
salt, stirring well all the while. Next pour the milk in little 
by h'lttle, allowing it to mix gradually. When it becomes a 
rich looking, smooth paste, remove from fire immediately and 
serve on toasted bread or crackers. 

(If the rarebit becomes too heavy or thick, more milk may 



THE ALL - AMERICAN COOK BOOK 93 



be added over the fire, remembering to stir it briskly.) 

BEAR ADMIRAL H. T. MAYO, U. S. Navy 
English Monkey 

One cup of Eastern cheese (grated), 1 cup of cream, 1 
cup of bread crumbs, 1 egg, white and yolk beaten separately, 
1/2 teaspoon salt, ^4 teaspoon paprika, and a dash of cayenne 
pepper. Melt butter and cheese, add bread crumbs soaked in 
cream, add salt, pepper, and beaten eggs (together) last. Serve 
on toasted crackers. 

"I am enclosing on the attached sheet a recipe of a very 
popular dish in Mexico. It is a dish that seems to be relished 
by all foreigners who come to Mexico." — A. J. McC. 

MAJ.-GENERAL GEORGE BARNETT, U. S. M. C. 

Commanding General, Department of the Pacific 

Stewed Cheese 

Six ounces of cheese (a little less than l^ lb.) grated, 2 
eggs, 2 level tablespoons of butter and 1 cup of milk. Beat 
all together and bake to the consistency of mustard. Bake a 
light brown. 



94 THE ALL-AMERICAN COOK BOOK 



"OUR COUNTRY!" 
A Prayer Patriotic 

(By Stanislav Martin Kolar) 
Sgt. 1st Class, Med. Dept., 108th Engineers, 33rd Div. 

Our Country, Thou art hallowed, 

With reverence we speak thy name. 

Thine is not a kingdom but a 

Land of Freedom, 

Sacred to the living and the 

Legion of Hosts in Heaven ; 

In Thee we abide in peace and content, 

Patriotic in our endeavors we inspire 

Patriotism in others. 

Thou leadest not into aggression but, 

Guarding our Starry Banner, 

Glorify, peace on earth and good will 

To man. 



CHAPTER XII. 

PUDDINGS 

"Your dressing, dancing, gadding, where 's the good in? 
Sweet lady, tell me, can you make a pudding?" 

EDWIN DENBY 

Secretary of the Navy 

Mary Morton Banana 

One-half dozen bananas, i/o cup of walnut meats. Grind 
the meats and roll bananas in them, adding a little nutmeg; 
dot with butter. Bake in oven until a golden brown. Serve 
with cream. 

U. S. SENATOR L. H. BALL, State of Delaware 

Chairman, Committee on District of Columbia 

Peach Pudding 

Fill a baking dish with peaches (whole), pour over same 
2 cups of water. Cover dish and set in hot oven until peaches 
are done. Drain off juice and let stand until cool, then add 
1 pt. of sweet milk, 4 well beaten eggs, 1 small cup of flour 
with a teaspoon of baking powder mixed with it, stirred in 
so gradually and carefully as not to make it at all lumpy, 1 
tablespoon melted butter, little salt and 1 cup of sugar; 
beat them all together for 3 or 4 minutes, then pour over 
peaches. Set dish in moderate oven until a rich brown. 
Canned peaches may be used. 

WM. DAWSON 

American Consul to Munich, Germany 

Plum Pudding Jelly 
One-half box of gelatine soaked I/2 hour in 1 cup of cold 



96 THE ALL-AMERICAN COOK BOOK 



water, % oz. of chocolate, 1 cup of sugar, 1 pt. of milk, 1 
cup of sugar, 1 cup seeded raisins, i/^ cup of currants. Dis- 
solve the sugar in the milk and put it into the double boiler 
to scald. Melt the chocolate, add a few teaspoons of milk to 
make it smooth, and add it to the scalded milk. Remove from 
the fire and add the soaked gelatine, stir until dissolved, then 
strain into a mold. When it begins to set, or is firm enough 
to hold its place, stir in the fruit, which should be cooked for 
a few minutes to soften. Flavor with vanilla or lemon, and 
if desired, a little citron, lemon or orange peel may be added. 
Serve with whipped cream. 

LT. COL. ARTHUR POILLON 

American Military Attache, Bucharest, Roumania 
Date Pudding 
One scant cup of sugar, 1 cup of dates, chopped, % cup 
of chopped walnuts, 2 eggs, beaten together, 1 heaping tea- 
spoon of flour, 1 teaspoon baking powder and 2 tablespoons 
of milk. Mix in order given and bake in a slow oven 40 min- 
utes. Serve hot with cream. 

GOVERNOR D. W. DAVIS, State of Idaho 

Idaho Prune Pudding 

(Editor's Note: Governor Davis' choice is very appropri- 
ate, inasmuch as the plum is the official fruit of the State 
of Idaho.) 

Stone and chop about 22 cooked and sweetened prunes. 
Add chopped meats of 10 walnuts. Beat the whites of 5 eggs 
stiff and add 2 tablespoons of powdered sugar. Fold these 
into prunes and bake in pudding dish over a shallow pan of 
warm water and bake in moderate oven about % hour. Do 
not remove pudding dish from pan of water until cool. 

U. S. SENATOR R. P. ERNST, State of Kentucky 

Chairman, Committee on Revision of the Laws 

Glorified Rice 

Three tablespoons of rice, li/^ tablespoons of gelatine, 
flavored with vanilla, 1 pt. of milk, 1 qt. of whipped cream, 
1 scant cup of sugar. Wash the rice and put it in double 
boiler with the milk and a tiny pinch of salt ; boil li/^ hours ; 
let cool, sweeten and flavor. Dissolve the gelatine in a small 
portion of cold water, adding a tiny bit of boiling water. 



THE ALL - AMERICAN COOK BOOK 97 



Let cool; add to rice and watch carefully until it begins to 
congeal, then whip in lightly 1 qt. of well beaten whipping 
cream. Pack in ice, or set on ice to harden. Serve with dash 
of tart jelly or preserves. Best looking packed in molds. 

F. W. MAHIN 

American Consul to Amsterdam, Netherlands 

Prune Souffle 

One quart of prunes, steamed, and mashed through a 
colander; when sweetened to taste, add 2 tablespoons of lemon 
juice (prunes must be cold when mashed). Beat whites of 10 
eggs to a very stiff froth, then beat in the prune pulp. Put 
in a buttered granite saucepan and bake 40 minutes. Serve 
with sweetened or unsweetened cream. This pudding may be 
turned out and cut in slices like cake, with the cream as a 
sauce. 

BRIG.-GENERAL W. H. GORDON 

U. S. Army, Ft. Benning, Georgia 

Southern Sweet Potato Pudding 

Take 4 large sweet potatoes, wash and put in pot of hot 
water and boil until thoroughly cooked; when cooked peel 
and put in a mixing bowl; add i/^ cup of butter, 1 teaspoon 
of nutmeg, and sugar to taste. Mix well. Place the whole 
into a pudding dish, slice a lemon on top; place in oven and 
cook until brown. Remove from oven and cover the top with 
Angelus marshmallows and return to a very hot oven to let 
brown. Serve at once (hot). This is a genuine Southern dish 
and considered delicious. 

S. E. McMILLIN 

American Consul, Port Limon, Costa Rica 

Black Pudding 

One cup of flour, 1 teaspoon of salt, 1 cup of raisins, 1 
cup of molasses, 1 cup of boiling water, and 1 teaspoon of 
soda. Mix in order given, adding soda in a little of the boiling 
water. Steam 3 hours and bake 1 hour. Serve with hard 
sauce. 

Sauce : One cup of sugar, I/2 cup of butter and 2 egg 
whites. Cream butter and sugar together. Beat the eggs until 



THE ALL-AMERICAN COOK BOOK 



stiff, and add slowly to creamed butter and sugar. Flavor with 
vanilla. 

BRIG-GENERAL H. H. BANDHOLTZ 

War Dept., U. S. Army 

Date Pudding 

Two eggs, 1 cup sugar, 1 heaping tablespoon flour, y^ tea- 
spoon baking powder, 1 cup chopped dates, 1 cup chopped 
English walnuts or butternuts. Beat eggs well; add other 
ingredients in order named; bake I/2 hour in moderate oven. 
Serve with sweetened whipped cream. 

COL. J. B. BENNETT 

U. S. Army, General Staff 

Giila Malaca, or Sing^apore Pudding 

One fresh cocoanut grated and squeezed through a cheese- 
cloth (the milk squeezed from cocoanut is used for the sauce). 
Two cups of brown or maple sugar, 2 cups of sage or tapioca, 
washed and strained. Put the liquor in natural milk found in 
the cocoanut, into the sugar and the squeezed cocoanut meat. 
Put on fire, stirring constantly until boiling point is reached. 
Strain through sieve, pour on tapioca and boil all together 
about 15 minutes, stirring as it thickens. Serve hot with the 
cold sauce. 

LT. COMMANDER LEE P. WARREN 

Aide to the Assistant Secretary, U. S. Navy 

Chocolate Pudding 

One pint of cake crumbs, 5 tablespoons grated chocolate, 
1 pt. of milk, 1 cup of sugar, 3 eggs, beaten separately. Melt 
the chocolate and add milk and sugar, heat to the boiling 
point and pour the mixture over the well beaten yolks, then 
add the cake crumbs and bake I/2 hour. "When done, cover 
with meringue made of the whites of the eggs beaten stiff 
with V2 cup of sugar. Set in the oven to brown. 

U. S. SENATOR JOS. L FRANCE 

Diplomatic Pudding 
Place in a bowl 2 ozs. of bread crumbs, 1^^ ozs. of sugar, 



THE ALL - AMERICAN COOK BOOK 99 



1/2 oz. of butter, 1 oz. of picked currants, I/2 oz. finely hashed 
sweet almonds, 3 egg yolks, 1 tablespoon of flavoring (Mara- 
schino juice). Mix all well together for 2 minutes with a 
wooden spoon, then fill 6 lightly buttered, individual pudding 
molds with the preparation. Lay molds in tin pan, pour in 
boiling water up to 14 their height ; set in the oven, and after 
30 minutes remove ; pour a hot sauce over the pudding and 
serve. 

J. V. A. MacMURRAY 

Chief of Division of Far Eastern Affairs, 
Department of State 

Date Whip 

One cup of stoned dates, ^ cup of boiling water, 1 table- 
spoon of lemon juice, 3 egg whites, % cup of sugar, V2 tea- 
spoon of salt. Cook the dates in boiling water until tender; 
press through a sieve. Beat whites until stiff; add sugar, 
lemon juice and salt. Carefully fold in date pulp. Pile lightly 
on a buttered baking dish and bake 30 minutes in moderate 
oven. Serve with cream. 

H. W. DIEDERICH 

American Consul to Sarnia, Ont., Canada 

Caramel Pudding 

Put 3 heaping tablespoons of sugar into 1 cup of water 
and boil until brown, and line the inside of a bowl with this. 
Three eggs, well beaten, 3 cups of milk, 1 level tablespoon of 
sugar, and few drops of vanilla. Strain before putting into 
the bowl. Steam for 1 hour in water. For serving, turn out 
of the bowl on a glass dish. 

W. S. HOLLIS 

American Consul-General, Lisbon, Portugal 

Celestial Food 

Four ounces of sugar, 1 oz. of ground almonds, 1 oz. of 
feread crumbs, flavoring desired (wine substitute), and 10 
eggs. Put the sugar into water and let boil for 15 minutes; 
then add the ground almonds and bread crumbs, and lastly 
the yolks of the 10 eggs. Let the mixture boil 5 minutes. 



100 THE ALL-AMEEICAN COOK BOOK 



U. S. SENATOR REED SMOOT, State of Utah 

Chairman, Committee on Public Lands and Surveys 

Peacli Pudding 

One can of peaches. Pour off juice and add 1 cup of 
sugar, 1% cups of flour, 1 cup of milk, 1 teaspoon melted 
butter and 1 teaspoon baking powder. Mix in order given. 
Pour over peaches. Steam 1 hour. Serve with cream. 



SENATOR SMOOT 'S PRAYER 

Washington, April 5, 1917. — Just as the Sen- 
ate voted to pass the war resolution last night. 
Senator Smoot of Utah delivered the first prayer 
ever delivered by a Senator on the Senate floor. 
Rising in his place he said: 

"God bless and approve the action to be 
taken by the Senate this day. Oh, Father, pre- 
serve our government and hasten the day when 
liberty will be enjoyed by all the people of the 
earth." 



COL. HAMILTON 

U. S. Army, Washington Barracks 

Peach Pudding 

Two cans of peaches, 6 large apples, ^ lb. of blanched and 
chopped almonds, ^^ lb. of stale macaroons. Pare and core 
apples, cutting them in eighths. Make a syrup of 1 cup of 
granulated sugar and 1 qt. of water; drop the apples, a few 
at a time, and cook until tender, but not enough to allow 
apples to become too soft ; remove to a platter to cool as you 
take from syrup. -Add the juice from the can of peaches to 
the syrup and let stand on the back of the stove to keep warm. 
Dry and roll the macaroons until they are like bread crumbs. 
Put in the bottom of a deep baking dish a layer of apples and 
cover with chopped almonds and macaroon crumbs, then a 
layer of peaches, covering each layer with the crumbs until 
the dish is filled. Pour the warm syrup over all and cover 
with layer of crumbs and nuts. Serve very hot with* meat 
course. 



THE ALL-AMERICAN COOK BOOK 101 



U. S. SENATOR F. E. WARREN, State of Wyoming 
Chairman, Committee on Appropriations 

Fig Pudding 

Six ounces of butter, 6 ozs. of bread crumbs, 6 ozs. sugar, 
3 eggs, Yz lb. finely chopped figs, 1 cup of milk, 1 grated nut- 
meg, % wine glass of brandy substitute flavoring, % teaspoon 
soda and % teaspoon of cream of tartar. Put in a mold and 
cook in boiling water 3 hours. Hard sauce to be served with 
pudding. 

F. R. HENRY 

American Consul to Teneriffe, Canary Islands 

Huevo Mole 

Materials : Six eggs, % lb. of sugar, and almond essence. 

Directions: Put % lb. of white sugar in a saucepan, add 
a little water and boil till it becomes a syrup. Break the 
yolks of 6 eggs into a double saucepan, taking off the thick 
skin which encloses the yolk, add a few drops of almond 
essence and a very little bit of water. Pour the sugar syrup 
on the yolks of eggs, stirring meanwhile and bring the mix- 
ture to a boil, stirring one way all the time. When boiling 
take off the fire and beat with a fork, adding 2 drops of water 
every 5 minutes. The mixture must be beaten % of an hour 
until it has the consistency of a thick mayonnaise sauce. Serve 
in custard glasses. This is a delicious Spanish dessert, which 
well repays the time and trouble in making it. 

JOHN HUDDLE 

Former American Consul to Hamburg, GTermany 

Steamed Chocolate Pudding, Creamy Sauce 

Cream 3 tablespoons of butter and add gradually, while 
beating constantly, % cup of sugar, then add 1 egg, well 
beaten. Mix and sift 2i^ cups of flour with 41^ teaspoons of 
baking powder and 14 teaspoon of salt, and add alternately 
with 1 cup of milk to first mixture; then add 2i/^ squares of 
unsweetened chocolate which has been melted in a small sauce- 
pan floated in a larger saucepan of boiling water. Turn into 
a buttered mold, adjust cover, and steam 2 hours. Remove 
from mold and serve with creamy sauce. 

Creamy Sauce : Work y^ cup of butter until very creamy, 



102 THE ALL-AMERICAN COOK BOOK 



and add gradually, while beating constantly, 1 cup of powdered 
sugar; then add y^ teaspoon of vanilla, a few grains of salt, 
and 1/4 cup of heavy cream, beaten until stiff. Remember in 
filling mold for steaming never to allow mixture to fill mold 
more than % full, for room must be left to allow for the 
rising. For snow puffs never let the mold be more than % 
full. 

EARL B. SEARCY 

Fornser (and first) State Adjutant of the American Legion 

of Illinois 

War Pudding 

Two cups of graham flour, 1 cup of molasses, 1 cup of 
sour milk, 1 cup of raisins, 1 teaspoon each of nutmeg and 
cinnamon, 1 teaspoon soda, 2 teaspoons of melted butter. Mix 
and bake slowly. Sauce : One teaspoon of flour to a cup of 
sugar, butter in generous quantity. Add boiling water and 
3 or 4 tablespoons of ground nuts. 

(Note: This is the first recipe I received. — Editor.) 

REAR ADMIRAL FIELD, U. S. Navy 

Orange Marmalade Pudding 

Three-fourths scant cup of butter, 1 cup of sugar, 1 cup 
of flour, 3 eggs, 1 teaspoon of soda, 1 teaspoon of hot water, 

1 teaspoon of lemon juice, and 1 tablespoon of marmalade. 
Dissolve the lemon juice in the soda and hot water. Steam 

2 to 3 hours. Eat with pudding sauce. 

MAJ.-GENERAL HUNTER LIGGETT, U. S. Army 

Plmn Pudding 

To 1 qt. of boiled milk, add (while milk is hot) rolled 
crackers enough to thicken it. Add y^ lb. of seeded raisins, 
y>2, lb. finely cut citron, I/2 lb. currants, % lb. finely chopped, 
blanched almonds. Add these ingredients after milk is cold. 
Cream, 1 cup sugar, i/^ cup of finely chopped suet. Beat whites 
of eggs and yolks separately, adding beaten yolks to creamed 
butter, sugar and suet. Add this to the boiled milk and 
crackers, and add raisins, citron, and nuts. Season with cin- 
namon, nutmeg, cloves and mace. Add beaten whites of eggs 
last. Bake slowly for 1 hour. 



THE ALL-AMERICAN COOK BOOK 103 



REAR ADMIRAL S. S. WOOD, U. S. Navy 

"Such a worthy object as you are working for deBcrras 
the support of all and I gladly contribute my mite to add 
to the general fund." — S. W. 

Jellied Apples 

Pare, core and quarter tart apples ; cut the quarters into 2 
or 3 pieces, depending upon the size of the apple. Put these 
into an earthen dish — a new bean pot or casserole is suitable — 
witli layers of sugar between, using about IV2 cups of sugar 
for about 1 qt. of apples. Add 14 of a cup of water, cover 
and cook in a very slow oven for 3 or more hours. When 
tender and very red and juicy add to the hot juice drained 
from the apples a scant quarter of a package of gelatine, soft- 
ened in cold water, also a little lemon juice if desired. Care- 
fully lift a few pieces of apples at a time and lay in the earthen 
bowl, adding 1 teaspoon of the liquid, until all is used. Let 
stand until cold and set, then turn out from the mold and 
ornament with a piping of thick cream beaten solid or sur- 
round with thin cream beaten with a whip chum and drained. 
Syrup from a jar of preserved ginger may be added to the 
cream before whipping. The apples are also particularly good 
served hot, without gelatine, with cream and preserved ginger. 

BRIG.-GENERAL LOGAN FELAND, U. S. Army 

Mock Plum Pudding 

One pound of finely chopped cooked carrots, % lb. chopped 
suet, 4 tablespoons of sugar, 6 tablespoons of flour, 1 teaspoon 
each of salt, cinnamon, and nutmeg, I/2 teaspoon ground cloves, 
and % lb. currants or mixed fruit. Boil i/4 of an hour in 
a pudding mold. Serve hot or cold with hard sauce. 

J. R. BRADLEY 

American Consul to Bluefields, Nicaragua 

Baked Bananas and Cocoanut Cream 

Take 6 bananas or more, place in a baking dish and dot 
with butter and brown sugar thickly. Bake until nearly 
candied. Serve with the cocoanut cream sauce. Sauce : Take 
3 large cocoanuts, remove the meat from the shell and grate 
it into a cheesecloth. Squeeze cream from cocoanut into a 
small jug and set on ice until ready to serve. 



104 THE ALL-AMERICAN COOK BOOK 

U. S. SENATOR I. L. LENROOT, State of Wisconsin 
Graliam Pudding 

Two cups of graham flour, 1 cup of molasses, 1 cup of 
sweet milk, 1 cup of chopped raisins, 1 cup chopped walnuts, 
1 teaspoon of cloves and 1 of cinnamon, 2 teaspoons of soda 
dissolved in the molasses, pinch of salt, and dessert spoon of 
vanilla. Steam 3 hours. 

Sauce: Beat 1 cup of sugar and l^ cup of butter to a 
cream; add the well beaten yolks of 3 eggs, then the beaten 
whites of 3 eggs. Keep it cool ; add vanilla just before serving 
and beat again. 

COL. F. J. MORROW, U. S. Army 

Peach Marvels 

These peaches, to be served with the turkey, are marvels 
of luscious goodness. Place the halves of perfect canned 
peaches in a baking dish, and pour over them the syrup from 
the can. Fill each cavity with pecans, place a marshmallow 
on each piece of fruit, and run in the stove to season and 
brown a tiny bit. 

ARTHUR COOKE 

American Consul to Swansea, Wales, B. I. 

Baked Bananas 

Peel and slice 6 bananas lengthwise; line a baking dish 
with them; dot with butter and cover with brown sugar; 
continue until dish is filled. Bake until candied. A few drops 
of lemon juice improves the taste. Serve with whipped cream. 

REAR ADMIRAL S. S. WOOD, U. S. Navy 

Poor Man's Rice Pudding 

One quart of milk, 3 tablespoons of rice, 4 tablespoons 
of sugar, a few drops of vanilla (when pudding is nearly done), 
and raisins, if desired. Wash the rice well, then add the sugar 
and raisins and stir into the cold milk. Put in a moderate 
oven and let cook slowly until the rice is thoroughly cooked 
(at least II/2 hours, and probably more, depending upon the 
heat of the oven). The pudding should be stirred every 15 
minutes to prevent skin forming over the top and keeping the 



THE ALL-AMERICAN COOK BOOK 105 



rice and raisins well mixed in the mixture. When rice is well 
cooked or nearly done allow the skin to form and brown with- 
out stirring it for the last half hour. Much depends upon the 
regular stirring. 

REAR ADMIRAL D. W. TAYLOR 

Chief, Bureau of Construction and Repair, U. S. Navy- 
Virginia Tyler Pudding 

Line 3 pie plates with a rich pie pastry and bake until a 
light brown; then heat the yolks of 4 fresh eggs very light. 
Cream 2 cups of sugar and % cup of best butter. Add the 
yolks to this and beat well. Then stir in by degrees 2 cups 
of cream, and 1 teaspoon of vanilla. Mix thoroughly, put into 
the pie crusts and bake slowly until done. 

REAR ADMIRAL J. L. JAYNE, U. S. Navy 

Thummery 
Bake 4 medium sized apples, but do not remove the skins, 
or sweeten. When cold remove skins and scrape from core, 
removing all lumps. Beat whites of 2 eggs thoroughly (not 
with a Dover beater, but a whip), then add apple pulp gradu- 
ally. Add confectioner's sugar to taste and enough to smooth 
mixture. Flavor with lemon. Serve with cream. 

U. S. SENATOR T. H. CARAWAY, State of Arkansas 

Queen's Basket 

Cook y2 cup of sugar and enough water to dissolve until it 
spins a thread when dropped from a spoon. Set the dish in 
boiling water to keep the syrup from hardening. Butter an 
inverted bowl, dip macaroons in the syrup and arrange edge 
to edge over the bowl. Bend a stiff piece of cardboard, but- 
tered, in the form of a handle and set on the bowl, then lay 
on it, edge to edge, macaroons dipped in the syrup. When 
firm, remove the pasteboard and place the macaroon handle 
on the basket by dipping each end into the syrup. Just before 
serving fill with chestnut cream, which is made as follows: 
Shell and remove by boiling the dark skins from 1 lb. Italian 
chestnuts and boil again until tender. Mash and press through 
a sieve, sweeten, flavor with ^ teaspoon vanilla extract and 
fold in 1 pt. of stiffly whipped cream. Decorate with boiled 
chestnuts, candied by dipping them into a hard syrup. 



106 THE ALL-AMERICAN COOK BOOK 



CHARLES S. WILSON 

American Ambassador to Bulgaria 

Fruit Cup 

Arrange a box of hulled strawberries in a glass dish ; boil 

1 cup of sugar, and I/2 cup of water 5 minutes, then pour in 
a fine stream onto the yolks of 3 eggs, which should be beaten 
until thick. Cook over hot water, stirring constantly until 
thickened. Cool, add the juice of 2 lemons and pour over the 
fruit. Mix strawberries alternately with pitted cherries and 
shredded pineapple. Chill thoroughly before serving. Chopped 
nuts and marshmallows may top the dish. 

GOVERNOR 0. H. SHOUP, State of Colorado 
Pineapple Delight 

One cup of chopped pineapple, 1 tablespoon of gelatine, 

2 tablespoons of rice, % cup of sugar, 1 cup of whipping cream, 
2 cups of boiling water or pineapple juice, pinch of salt, a few 
preserved cherries. Boil rice until soft, then drain it. Dis- 
solve the gelatine in the boiling water, add sugar and rice, cool 
slightly, then add the salt, pineapple and whipped cream. Cool 
and serve in dainty glasses with a cherry on top of each 
portion. 

REAR ADMIRAL HUGH RODMAN, U. S. Navy 

Prune Honey Pudding 

Wash IV2 cups of prunes ; then let them stand just cov- 
ered with warm water for 20 minutes. Drain, reraove the pits 
and chop the pulp. To this add I/2 P^- of sweet milk, 1 cup of 
bread crumbs, the grated rind of % a lemon, 3 tablespoons of 
honey and 3 tablespoons of melted shortening. Then sift 1 
cup of flour, 2 teaspoons of baking powder and 1 teaspoon of 
salt together and add last. Place the mixture in a greased 
covered mold (1 lb. coffee can is excellent), and set, weighted, 
in a kettle of boiling water that will come % to the top of the 
mold. Cook in this way or in a steamer for 2^/^ hours. Serve 
with a sauce made of 1 beaten egg, 1 cup of honey and 2 tea- 
spoons of lemon juice, boiled together. Add hot water if a 
thinner sauce is desired. 



CHAPTER XIII. 

PIES 

You never can tell what's in a pie until it is opened. 

— Old Saying. 

AMERICAN CONSULAR SERVICE 
Florence, Italy 

May 4, 1922. 
Madam : 

There is no Mrs, Dorsey, except my mother, 
Mrs. Ann Elizabeth Dorsey, who is 92 — almost 
100 years American, 

I don't know much about cooking, but I hap- 
pen to have with me a recipe for Lemon Meringue 
Pie such as I have eaten in my Maryland home 
ever since I can remember. It's 100 per cent 
American, alright, and mighty good. 

If this will be of use for your "100% Amer- 
ican Recipes" you are quite welcome to it (as well 
as to the Pumpkin Pie one which happens to be 
on the same sheet, and that I therefore enclose), 
especially if it can help a deserving ex-service man 
or his family. 

Very respectfully yours, 

W. RODERICK DORSEY, 

American Consul. 

Lemon Pie 

Juice of 2 lemons, rind of 1 grated, 2^2 cups sugar, 2 of 
milk, yolks of 6 eggs, 2 tablespoons of flour, 2 of butter. Beat 
sugar and yolks of eggs together until very light, then stir 



108 THE ALL - AMERICAN COOK BOOK 



in the butter melted, next the flour and milk. This makes 2 
nice thick pies. Put in single crust in pie pans and bake in a 
moderate oven until filling is thick. Beat the whites of the 
eggs with about 2 tablespons of sugar until very stiff. When 
the pies are sufficiently baked spread the whites as meringue 
on top, sift granulated sugar over to make crisp and set in 
oven just long enough to brown the meringue. 

Pmnpkiii Pie 

Two teacups stewed pumpkin, dry and mash fine, a heavy 
1/4 lb. (say 5 ozs.) butter, juice and grated rind of 2 lemons, 

1 wine glass of brady substitute, sugar to taste (say 2 teacups), 
5 eggs. Beat yolks and whites separately, add yolks to ingredi- 
ents, and stir in well beaten whites separately just before 
baking. Put in single crust in pie tins and grate nutmeg on 
top of each pie. This makes 2 pies. 

GOVERNOR C. H. COX, State of Massachusetts 
Lemon Fie 

Mix one cup of sugar with 1 tablespoon of cornstarch, add 

2 eggs, 2 lemons, grated rind of 1 lemon, 1 cup of boiling 
water and 1 tablespoon of butter. Cook above ingredients until 
thick and bake in 1 crust. 

F. W. GODING 

American Consul-General, Guayaquil, Ecuador 

"However, I am enclosing copy of a recipe which she 
brought from Montevideo, her home, that was a great favorite 
with her and with me. When properly made it is one of the 
most wholesome and agreeable pies ever placed upon my table 
and will be appreciated by everyone who prepares it." — F. 
W. G. (speaking of his wife's recipe). 

Spinach Pie 

Clean the spinach well and seperate the leaves from the 
stems, boiling them in plenty of water to which a little salt 
has been added ; then drain through a strainer, and cut into 
fine pieces, squeezing until the juice is well out, then add l^ 
cup of bread crumbs which have been soaked in milk. Beat 
slightly 3 eggs and mix with a small cup of grated cheese, 
2 tablespoons of butter, and seasoned with salt and pepper to 
taste. Place the mixture in pie tin 2 or 3 inches deep, greased 



THE ALL-AMERICAN COOK BOOK 109 



with butter, the bottom of which has been covered with dough, 
for the under crust ; then place the dough for the upper crust 
on the top (the mixture nearly filling the tin). Bake % of 
an hour when it is ready to be served. May be eaten hot or 
cold. 

MAJ.-GENERAL G. H. MUIR 

Commanding General, U. S. Army, Camp Lewis, Washington 
Courtesy of Mrs. McKenzie 

Orange Pie 

Three large oranges, 1 lemon, % cup sugar, 3 eggs, I/2 cup 
water. Take juice of oranges and i/^ lemon, grated rind of 
1 whole lemon and boil on stove, add the beaten yolks (3) and 
whites of 2 eggs, 1 small tablespoon of cornstarch and boil 
until thick. Take from stove and pour into a rich pie crust 
which has been previously baked. Beat the remaining white 
until stiff, add 1 tablespoon granulated sugar, put on top and 
brown slowly for 12 minutes in oven. Then you have a fine pie. 

GOVERNOR S. BONE, Territory of Alaska 

"My Mother's Cream Pie" 

One-half pint of milk, 1 egg, 1 tablespoon of cornstarch. 
Sweeten and flavor. Stir sugar and cornstarch with a little 
of the cold milk, add to the other milk when it comes to a 
boil. Beat the yolk into the mixture while hot. When thick 
remove from stove. Beat white of egg stiff, adding a little 
sugar, and stir into cream mixture. Bake crusts separately. 
Add cream and return to oven to brown. 

WM. R. LOWRIE 

American Consul-General to Athens, Greece 

Puff Paste, Cream Layer 

Make puff paste in 1 large sheet, cut in half and put in 
the following cream between the layers: Cream: Two eggs, 
whites and yolks, beaten separately. To the 2 yolks add 4 
teaspoons of sugar, 4 measures of milk (using i/^ egg shell 
as a measure), 1 teaspoon of cornstarch and a little salt. Cook 
in boiler, stirring constantly. While cooking, dissolve 1 
heaping teaspoon of powdered gelatine in a little cold water, 
and add to the hot cream when it is thick. Add ^ teaspoon 



110 THE ALL-AMERICAN COOK BOOK 



of lemon extract last. Beat the whites of eggs stiff and add 
to the mixture. Let cook % hour and spread between the 
layers of puff paste. Sprinkle with sugar and cut into small 
cakes. 

BRIG.-GENERAL J. H. McRAE, U. S. Army 

Raspberry Custard Pie 

Line a deep pie plate with a rich pie dough, scattering a 
little flour and a handful of sugar in it. Put in berries, but 
not as many as for a covered pie, one layer only. Again 
scatter a little flour and sugar, and a pinch of salt. Over 
all pour 5 or 6 tablespoons of sour cream. Bake as other 
pies. Loganberries are delicious made in this pie. 

MAJ.-GENERAL W. C. NEVILLE, U. S. M. C. 

Sweet Potato Pie 

One and l^^ cups of mashed sweet potatoes, add 2 cups 
of milk, 1 cup of sugar, 3 eggs, 1 tablespoon of butter and 
1 grated nutmeg. Bake in a crust like pumpkin pie. 

GOVERNOR W. H. McMASTER, State of South Dakota 

Lemon Pie 

Yolks of 4 eggs, juice and grated rind of 1 lemon, ^ cup 
sugar, 2 teaspoons flour. Cook all this in double boiler until 
thick, let stand until cool. Beat whites, add 14 cup sugar, then 
tabe about 3 tablespoons of the beaten whites and beat into 
custard. About half of the remainder fold in gently. Fill crust 
with above mixture, then put remaining whites on top and 
brown slightly in the oven. 

M. B. KIRK 

American Consul to Rouen, France 

Raisin Pie 

One cup of seeded raisins, 1 cup of sugar, 1 cup of sour 
cream, yolks of 2 eggs, i/^ cup of walnut meats, 1 tablespoon 
of vanilla and pinch of salt. Chop raisins and nuts, stir to- 
gether with sugar, seasoning and sour cream. Put in unbaked 
crust and bake about 20 minutes. Cover with meringue or 
whipped cream. 



THE ALL-AMERICAN COOK BOOK 111 

MAJ.-GENERAL M. W. IRELAND 

Surgeon-General, Medical Department, U. S. Army- 
Chocolate Cream Pie 

Two squares Lowiiey's Premium Chocolate or i/^ cup of 
Lowney's Cocoa, 14 cup cornstarch, 2 cups milk, 2 egg whites, 
1/^ cup sugar, 3 egg yolks, I/4 teaspoon salt, 1 tablespoon vanilla. 
Melt 2 squares Lowney's chocolate or V2 cup Lowney's cocoa, 
add sugar, cornstarch, egg yolks, salt and milk. Cook in 
double boiler till thick, stirring constantly; flavor with vanilla. 
Pour into a baked pie crust shell, cover with a meringue made 
by beating egg whites till stiff and adding 2 tablespoons 
sugar ; brown in oven. 

GOVERNOR PAT M. NEFF, State of Texas 

"The enclosed directions for making Pecan Pie I hope 
will prove of service in the compilation of your book. The 
pecan, as you perhaps know, grows more abundantly in Texas 
than in any other state, and for this reason I thought a pie 
with pecans as the principal ingredient would be particularly 
fitting as a recipe from Texas." — Mrs. P. M. N. 

Pecan Pie 

One cup of milk, 1 tablespoon cornstarch, ^ cup of pecan 
meats, 1 cup of sugar and 1 lemon. Place the milk and sugar 
in a double boiler and bring to the boiling point. Add a pinch 
of salt. Beat the yolks of the eggs, and blend the cornstarch 
in these, adding a little cold milk, and stir gradually into the 
boiling milk. Remove from the fire and stir in lemon and 
pecans. Pour into a previously baked crust. Flavor with 
vanilla. Set in the oven to brown slightly. Top with whipped 
cream. 

C. M. FREEMAN 

American Consul to Sydney, Nova Scotia 

Mince Meat 

One pound of citron, 4 lbs. of apples (quartered but not 
pared), 2 lbs. of raisins, 2 lbs. currants or Sultana raisins, ^^ 
lb. lemon peel, 2 lbs. kidney suet, 1 cup of molasses, 2 lbs. 
brown sugar, I14 lbs. strawberry jam, 2 teaspoons each cin- 
namon, cloves, allspice and nutmeg. Small bottle of almond 
flavoring, 1 medium sized bottle Maraschino cherries. Put all 



112 THE ALL-AMERICAN COOK BOOK 



fruit and suet through mincer. Recipe calls for 1 qt, of cider, 
but try 1 pt. at first. Handful of salt. 

REAR ADMIRAL H. A. WILEY, U. S. Navy 

"The recipe for which you asked is enclosed 
herewith. Mrs. Wiley fears that this will not be 
very popular as in these days of economy it would 
appear to the casual observer as a rather expen- 
sive way of making a very ordinary article of 
of food.'"— H. A. W. 

Rich Lemon Pie 

Six eggs, 3 lemons, 3 cups granulated sugar, ^2 cup rich 
milk or cream and 1 large tablespoon of butter. Cream the 
butter and sugar together. Beat the yolks of the eggs very 
light and stir into the butter and sugar. Grate the rind of the 
3 lemons and squeeze the juice into the mixture. Add the 
whites (stiffly beaten) and milk. Pour this mixture into 2 
baked crusts and bake in a very slow oven. The ingredients 
should not be mixed together till it is to be poured into crusts 
and immediately put in the oven. This makes 2 pies. 

BRIG.-GENERAL U. G. McALEXANDER, U. S. Army 

Courtesy of Mrs. J. W. Stuhr 

Twelve Bridge Pies 

One cup white sugar, 3^ cup butter, 1 cup seedless raisins 
chopped fine, ^ cup walnut meats, cut ; 4 tablespoons milk, 
2 eggs. Cream the butter and sugar, add the yolks of eggs 
well beaten, then the milk. Beat the whites to a stiff froth, 
then fold in and add the nuts and raisins. Make pastry and 
cover gem pans with it ; flour the raisins with 2 tablespoons of 
flour. Top with whipped cream just before serving. 

GOVERNOR L. M. RUSSELL, State of Mississippi 

Cream Pie 

Cream Filling : One pint of milk, 3 eggs, 2 tablespoons of 
cornstarch, 2 tablespoons of flour, i^ cup of sugar and 1 tea- 
spoon vanilla. Scald the milk, separate the eggs and to the 
yolks add the sugar and beat well; add to the scalded milk 
slowly, stirring all the while. Place in a double boiler and cook 
10 minutes. Add the cornstarch and flour, which has been dis- 
solved in a little cold water. Stir constantly to prevent scorch- 



THE ALL-AMERICAN COOK BOOK 113 



ing, cooking until thick, then add vanilla. 

Crust: Two cups of flour, 1/2 cup of shortening, I/2 tea- 
spoon each, salt and baking powder, enough cold water to 
mak a stiff dough. Roll out on a floured board, line the pie 
plates, and bake in a quick oven until a light brown. Fill with 
the cream filling. 

Meringue : Three egg whites, 3 tablespoons sifted sugar ; 
beat sugar and eggs to a stiff froth, and spread on pies. Return 
to oven until meringue is brown and well set, so that it will 
not fall when cold. This recipe makes 2 delicious pies. 

CONGRESSMAN THOMAS M. BELL, State of Georgia 

McGinty's 

Three cups of dried apples, cooked and sweetened, 1 cup 
raisins, 1 cup currants, % teaspoon each cloves, cinnamon and 
allspice. Mix well. Pie crust for McGinty's: Two cups of 
flour, 1 teaspoon salt, 2 tablespoon of butter or substitute, 1 
level teaspoon of baking powder, 6 tablespoons of sweet milk. 
Mix well and roll small amount thin, cut round with small 
plate and put fruit on i/^ of dough and fold over and fork 
around edge. Sprinkle with cinnamon and bake, 

BRIG.-GENERAL ROBT. DAVIS, U. S. Army 

Squash Fanchonettes 

Line patty pans with pie crust; then fill with a custard 
made of winter squash, stewed and pressed through a sieve, 
and while warm add 1 rounding tablespoon of butter, 2 eggs 
well beaten with I/2 pt. of sugar, 1/2 teaspoon each of pulverized 
cinnamon and ginger and a generous pint of warm, rich milk. 
After the shells have been placed in the moderate oven add 
enough more of the custard to well fill the shells, as the mix- 
ture shrinks in baking. When the custard is firm in the center 
the pastry should be removed from the tins. Serve when cold, 
placing a bit of whipped cream onto each top. 

PAUL R. JOSSELYN 

Assistant Chinese Secretary, American Legation, Peking, China 

Cream Puffs 

Put 2 tablespoons butter, 1 of sugar and 1 good pinch of 
salt on fire in 1 cup water, until butter is melted. Remove, 



114 THE ALL-AMERICAN COOK BOOK 



add iy2 cups pastry flour and work to smooth cream. Then 
return to fire and stir rapidly until paste leaves sides of sauce- 
pan. Let cool few minutes, then beat in 3 eggs, 1 at a time, 
and continue to beat 10 minutes longer. Then stand on ice 

1 hour. Form cake 2 inches or less in diameter in rows 

2 inches apart in tin. The tins should be warmed, lightly 
brushed with lard or oil, rubbed dry with clean paper, floured, 
and all superfluous flour shaken out again, before putting in 
the puffs. The forming is done with pastry bag. Brush the 
top with beaten egg, and bake in very moderate heat about 35 
minutes. When cooled, slit open at 1 side and fill inside with 
sweet cream filling or whipped cream. 

F. T. F. DUMONT 

American Consul to Frankfort, Germany 

Date and Rhubarb Pie 

Cut the rhubarb into small pieces and let it stand in boiling 
water for 10 or 15 minutes while making the pie crust. Line 
a pie tin with the pie paste and fill with rhubarb, placing over 
the top of the rhubarb 1 cup of sugar and 1 cup of chopped 
dates. Bake without an upper crust. When ready to serve 
cover with whipped cream and ornament with stoned dates 
stuffed with blanched almond meats, 

BRIG.-GENERAL J. E. KUHN, U. S. Navy 

Mince Meat 

Three pounds of beef or beef tongue minced fine, 1 lb. 
finely chopped beef suet, 4 lbs. finely chopped peeled apples, 
2 lbs. seeded raisins, 1 lb. finely chopped citron, i/^ lb. grated 
lemon peel, 2 grated nutmegs, 1 tablespoon ground cloves, 1 
tablespoon allspice, 2 tablespoons ground mace, 1 tablespoon of 
salt, 2 tablespoons ground cinnamon, juice of 2 lemons, juice of 
2 oranges, 1 quart of brandy substitute. Makes 12 qts. 



CHAPTER XIV. 

CAKES 

Optimism — A cheerful frame of mind that enables a tea- 
kettle to sing though in hot water up to its nose. 



F. E. MORALES 

American Minister to the Honduras 

Banana Cake 

One cup of sugar, 1/2 cup of butter, 2 eggs, 2 cups of 
flour, 1 cup of milk, 3 teaspoons of baking powder, pinch of 
salt. Mix in order given, saving 1 egg white. Frosting: 
Beat the egg white until stiff; add 1 cup of sugar and 1 cup 
of mashed bananas beaten until thick; about 20 minutes is 
necessary. Substitute strawberries for bananas for strawberry- 
cake. 

GOVERNOR L. F. HART, State of Washington 
White Cake 

Mix together 1% cups of sugar, 3 cups pastry flour, 2 
teaspoons baking powder, 1% cups sweet milk. Mix alter- 
nately with other ingredients, flour and milk, add 1 teaspoon 
vanilla. Whites of 4 eggs beaten stiff folded in last. Bake in 
3 buttered cake tins. Put together with sour cream filling, 
made as follows: One pint sour cream, yolks of 4 eggs, % 
teaspoon cornstarch, 1 teaspoon vanilla, % cup of nut meats, 
cut up slightly. Pour sour cream into double boiler, stir in 
yolks of eggs. Add cornstarch and cook until mixture thick- 
ens. Take from fire, add chopped nuts and spread between 
layers of cake. 



116 THE ALL-AMERICAN COOK BOOK 

BRIG.-GENERAL C. E. SAWYER 

Personal Physician to President Harding 

Sunshine Cake 

Whites of 10 eggs, 11/2 cups powdered sugar, yolks of 7 
eggs, 1 teaspoon of grated lemon rind, 1 cup of flour, 1 tea- 
spoon of cream of tartar. Beat whites until frothy; add cream 
of tartar and continue beating until stiff and dry ; add grated 
lemon rind; add sugar, folding in lightly, then yolks beaten 
until thick and lemon color, then flour. Bake in angel food 
pan for 40 minutes in slow oven, allowing first 15 minutes for 
rising. Cool cakes with pan reversed. Same as angel food. 

GOVERNOR EMERY J. SAN SOUCI, State of Rhode Island 

"Mrs. San Souci's Fruit Cake" 

One pound of currants, 1 lb. of seeded raisins, V2 lb. of 
citron cut in small pieces, 1 cup of broken nut meats, juice 
of 1 lemon and 1 orange, 1 cup of molasses, 2 eggs, 2 cups 
of flour, 1 teaspoon each nutmeg and cinnamon, % teaspoon 
cloves, 1/^ teaspoon salt, 1 cup light brown sugar, 1 scant cup 
of butter, i/^ cup of coffee with 1 teaspoon soda dissolved in it. 
Put cake in deep pto and bake 2 hours over slow flame. 

E. J. HENNING 

Assistant Secretary, Department of Labor 

Chicago Cake 

One cup of sugar creamed with l^ cup of butter, 1 well 
beaten egg, pinch of salt, 1 cup sour or buttermilk, 14 tea- 
spoon each of cinnamon and nutmeg, 1 small square of choco- 
late (bitter), melted over boiling water, 1 teaspoon of lemon 
extract, 2 cups of sifted flour, 2 teaspoons of baking powder, 
1/^ teaspoon soda. Beat well. Frosting: Two cups confec- 
tioner's sugar, 1 teaspoon butter mixed into sugar, square of 
melted chocolate, enough cream to make it creamy (not too 
much). Spread on cake. 

C. M. FREEMAN 

American Consul to Sydney, Nova Scotia 

Sultana Cake 

One and one-quarter lbs. white sugar, 1% lbs. flour, 4 



THE ALL-AMERICAN COOK BOOK 117 



eggs, 2 lbs. Sultana raisins, % lbs. butter, 1 pt. milk, 1 tea- 
spoon baking powder. Flavor with lemon and rose water. 
Beat sugar and butter to cream, add eggs lightly beaten, then 
milk and flour alternately and raisins. Bake 2l^ hours in 
slow oven. 

COL. ALBERT W. SWALM 

American Consul to Hamilton, Bermuda. 

Excellent Sponge Cake 

Three eggs, the weight of eggs in sugar, the weight of 2 
eggs in flour, juice of an orange. Place sugar, orange juice 
and yolks of eggs in a basin and beat well, then add beaten 
whites of eggs and flour gradually, alternating them. Bake 
in slow oven until nice brown. 

JUSTICE WILLIS VAN DEVANTER 

United States Supreme Court 

Cake 

Three eggs, 1 cup sugar, I/2 cup butter, 1 cup milk, 2^/2 
cups Swansdown flour, 1 teaspoon soda, 2 teaspoons cream of 
tartar, 1 teaspoon vanilla. Cream butter and sugar; add eggs 
beaten very light. Beat together. Add milk, taking out a little 
in which to dissolve soda ; sift cream of tartar into flour. Beat 
well. Add milk and soda, beat thoroughly, and bake. 

NEWTON BAKER 

Former Secretary of War 

Mocha Icing (For Cake) 

Cream 5 tablespoons of butter (or good substitute), 2 cups 
granulated sugar, 4 teaspoons of cocoa. Cook over hot water 
until smooth. Add 3 tablespoons of strong coffee and 1 tea- 
spoon of vanilla. 

H. C. WALLACE 

Secretary of Agriculture 

Old Time Spice Cake 

Melt 1 tablespoon chocolate over hot water, add i/^ cup 
dark brovni sugar, % cup hot water. Stir till smooth and 
keep warm. Put 3 cups flour in sifter and add 1 teaspoon 



118 THE ALL - AMERICAN COOK BOOK 



baking powder, y^ teaspoon soda, 2 teaspoon cinnamon, l^ tea- 
spoon nutmeg, pinch of ginger. Cream i/^ cup butter, % cup 
brown sugar, 2 well beaten eggs, the chocolate preparation, 1 
cup sour milk. Beat thoroughly and stir in flour and 1 cup 
each floured nuts and dates. Bake in a sheet and cover 
with icing made of powdered sugar and cream. 

GOVERNOR W. D. DENNY, State of Delaware 
"Minnie Ha Ha" Cake 

Two cups sugar, i/^ cup butter, 1 cup milk, 3 cups flour, 2 
teaspoons baking powder, whites of 6 eggs. Cover with boiled 
sugar icing, add nuts and raisins. 

MAJ.-GENERAL W. M. WRIGHT 

U. S. Army, "Presidio," San Francisco 

L'Africane 

One good cup sugar, 3 eggs beaten separately, ly^ cups 
of flour, sifted twice, 1 small teaspoon cream of tartar, ^ 
teaspoon soda dissolved in 4 tablespoons of milk, flavor with 
vanilla. This makes a 3-layer cake with cream filling between 
layers. Cover all with a chocolate sauce. Make filling with 2 
cups milk, large cup sugar, 2 small eggs, 2 scant tablespoons 
cornstarch. Flavor with vanilla. 

GOVERNOR J. HARTNESS, State of Vermont 

Sunshine Sponge Cake 

Four eggs, beat the yokes and whites separately, add to 
the whites 1 cup of sugar, to the yolks 1 tablespoon of vinegar, 
drop by drop, stirring continually. Beat yolks and whites 
until very stiff, lightly mix the two. Sift flour 4 times and 
lightly fold in 1 cup of flour. Bake in medium oven. 

MAJ.-GENERAL C. J. BAILEY 

U. S. Army, Ft. Howard, Maryland 

Sour Cream Cake 

Two eggs in a cup, which fill with sour cream, 1 cup sugar, 
1 cup flour. Beat all together for a minute ; 1 teaspoon vanilla, 
1 scant teaspoon bi-carbonate of soda dissolved in a very little 
hot water. Bake in small tins or layer cake tins. 



THE ALL-AMERICAN COOK BOOK 119 

A. A. WINSLOW 

American Consul-General, Cape Town, South Africa 

Date Cake 

One cup sugar, small I/2 cup of butter, i/^ cup sweet milk, 
4 eggs beaten to a stiff froth, II/2 cups of flour, before sifting; 
1 teaspoon baking powder, 1 teaspoon lemon extract. Bake 
slowly. May be baked in square tins or in layer cake pans, 
and used for cocoanut layer cake. 

H. G. HENGSTLER 

Chief of Consular Bureau, Washington, D. C. 

Ohio Cake 

One cup butter, 2 cups sugar, 4 eggs, 1 cup milk, 3 cups 
flour, 21/2 teaspoons baking powder. Cream butter and sugar 
together until creamy. Beat eggs separately, add yolks to 
creamed butter and sugar, then add milk, beat well. Then 
add whites of eggs, then flour. In the last half cup of flour 
stir in the baking powder. Bake 2 layers. Then to the third 
layer add cup of chopped raisins and 1 lb. chopped English 
walnuts, 1 tablespoon of cinnamon, 1 teaspoon allspice, grated 
nutmeg to taste. Put this layer in center when puting together 
and put orange filling between layers and ice cake all over 
with any desired icing. 

A. G. SNYDER 

American Consul-General, Christiania, Norway 

"I have a number of recipes of my mother's (Mrs. C. P. 
Snyder), but as she was specially noted throughout our section 
of "West Virginia for her cake, I am sending you, for Mrs. 
Snyder and myself, 2 of her old cake recipes, which I hope 
may be of some service to you. 

**If we can assist you in this worthy undertaking in any 
other way, please do not hesitate to let us know." — A. G. S. 

Date Cake 

Twelve eggs, 2 cups sugar, 2 cups cracker dust, ^ cake 
chocolate (Baker's), % teaspoon allspice, 1 teaspoon cloves, 
1 teaspoon cinnamon, 1 teaspoon vanilla, 1 lb. dates, y^, lb. 
raisins, almonds and brandy substitute. Beat yolks and sugar 
until light, add cracker dust, chocolate and spices, lastly beaten 
whites. Bake in mold in moderate oven. 



120 THE ALL-AMERICAN COOK BOOK 

U. S. SENATOR WESLEY JONES, State of Washington 

Sponge Cake 

Four eggs, 1 scant cup of sugar, 1 scant cup of sifted 
flour, 3 tablespoons of water (no baking powder). Cream yolks 
of eggs and sugar until very light, put in water, then add 
flour, fold in whites of eggs beaten very stiff. Do not beat 
mixture. Bake in a very slow oven 50 minutes. 

G. H. KEMPER 

American Consul to Sofia, Bulgaria 

Spice Cake 

Yolks of 10 eggs, % cup butter, 2 cups sugar, 3^^ cups 
flour, 11/^ teaspoons baking powder, 1 cup of milk, 3 large tea- 
spoons cinnamon, 1 teaspoon each allspice and cloves, 4 or 5 
dried figs, 4 or 5 dates. Beat the eggs, add the sugar, then 
butter, then spices, milk, sifted flour and baking powder. 
Batter must not be too thick. All the flour need not be used. 
Bake in a quick oven in a biscuit tin, first sprinkling the 
chopped figs and dates over the batter. Place greased paper 
in bottom of pan. Test with straws. When done cut in 
squares. 

REAR ADMIRAL THOMAS SNOWDEN 

U. S. Navy, General Board 

Nut Cake 

One-fourth pound butter creamed with ^ lb. powdered 
sugar. Add whites of 6 unbeaten eggs (1 at a time), i/4 cup 
of milk, 1% cups of flour. Beat well and add 1 cut English 
walnuts and 14 cup almonds chopped fine, add 1 teaspoon 
baking powder. Flavor with almond extract. Bake about 1 
hour in a loaf pan. 

POSTER BAIN 

Director, Bureau of Mines. 

Prune Cake 

One-half cup of butter, li/^ cups sugar, I/2 cup sour milk, 
% scant teaspoon soda, 2 cups flour, 1 teaspoon each nutmeg 
and cinnamon, 1 cup chopped prunes, 1 cup chopped figs, 2 
eggs. Mix and bake like other cakes. 



THE ALL-AMERICAN COOK BOOK 121 

GOVERNOR W. DAVIS, State of Virginia 
Chocolate Cake 

Part 1. One-half cup of sugar, % cup sweet milk, i^ cake 
chocolate, 1 egg. Cook all this until smooth and thick. Take 
off and let cool. 

Part 2. One cup sugar, I/2 cup butter, I/2 cup milk, 2 eggs, 
2 cups flour, 1 teaspoon soda (put in the milk), 1 teaspoon 
vanilla. Cream butter and sugar together, put in yolks of 
eggs (beat whites separately), put in flour and whites. Pour 
in Part 1 and add milk. Bake in 3 layers. Ice with following : 
Two large cups white sugar, 1 cup sweet milk, % cake of 
chocolate, butter size of large egg. Cook until you can take 
in fingers like dough, after dropping a little in cold water. 
Take off fire and beat ; add 1 teaspoon vanilla. Spread on cake. 

CAPT. N. E. IRWIN, U. S. Navy 
Commandant, U. S. Navy Yards, Portsmouth, N. H. 

Apple Sauce Cake 

One heaping cup of sugar, % cup butter, 1 cup fresh sour 
apple sauce, 1 teaspoon soda, 1% cups of flour, 1 cup raisins, 
% cup walnut meats, 1 egg, 1 teaspoon of each kind of spices. 
Bake about 2 hours in moderate oven. 

GEORGE S. MESSERSMITH 

American Consul to Antwerp, Belgium 

Lady Cake 

Three-fourths cup of butter, 1^^ cups of sugar, 2l^ cups 
flour, 11/2 teaspoon baking powder, whites of 6 eggs, flavoring. 
This may be baked either as a loaf or layer cake and cocoanut 
spread between layers and on top. 

GOVERNOR W. R. FARRINGTON, Territory of Hawaii 

Coffee Spice Cake 

One-half cup butter, 1 cup of sugar, 2 eggs ^^ cup of 
strong coffee, 2 cups of flour, 2 teaspoons baking powder, % 
teaspoon salt, 2 teaspoons mixed spices. Mix as usual and use 
coffee instead of milk. Bake in 2 layers in moderate oven 45 
minutes. Filling: One and one-half tablespoons butter, 1% 
cups confectioner's sugar, iy2 tablespoons cocoa, l^ teaspoon 



122 THE ALL-AMERICAN COOK BOOK 



salt, 3 tablespoons strong coffee. Cream butter and sugar, add 
cocoa, salt and coffee, stir until smooth. If too dry, add more 
coffee. If too moist, more sugar. 

C. M. FREEMAN 

American Consul to Sydney, Nova Scotia 

Scotch Cakes 

One-half cup of brown sugar (removing all lumps), 1 cup 
of butter, 2 cups of flour. Cream butter and sugar, work in 
the flour and spread into pan. Bake in medium oven 20 
minutes. 

GOVERNOR N. E. KENDALL, State of Iowa 

Pound Cake 

One pound of butter, 1 lb. of sugar, 1 lb. flour, 9 eggs, 
leaving out 2 yolks, grated peel of 1 lemon. Beat whites to 
stiff froth and the butter to a cream ; add sugar to the yolks 
and beat until very light, then the flour and whites of eggs 
alternately. Bake in moderate oven. 

P. R. BEARDSLEY 

Mayor of Muskegon, Michigan 

Devil's Food 

Yolks of 2 eggs, 1 cup of sugar, 4 tablespoons melted 
butter, 2 squares melted chocolate, 1 cup sweet milk in which 
1 teaspoon of soda has been dissolved, 1% cups flour, 1 teaspoon 
baking powder. Bake in 2 layers about 20 minutes. Icing : 
Two tablespoons butter, li/^ cups powdered sugar. Cream 
thoroughly and add 2i/^ tablespoons sweet cream, 2 tablespoons 
cocoa, 1 teaspoon vanilla. 

DAVID B. MACGOWAN 

American Consul to Vladivostok, Siberia 

Nut Cakes 

Six egg yolks, 1 cup powdered sugar, 2 cups finely ground 
nut meats, almonds or walnuts, 1 level teaspoon baking powder, 
Ys teaspoon salt, 6 egg whites, 1 teaspoon vanilla. Beat egg 
yolks and sugar thoroughly, add nuts, salt and baking powder. 
When well mixed add stiffly beaten whites and vanilla. Bake 



THE ALL - AMEKICAN COOK BOOK 123 



in 2 layers. When cold, put between the layers cream which 
has been beaten stiff, sweetened and flavored. Put cream on 
top, making fancy designs with pastry bag. 

COL. H. J. BISHOP 

General Staff, U. S. Army 

Angel Food Cake 

Whites of 11 eggs, 11/2 cups granulated sugar, 1 cup 
sifted flour, 1 teaspoon cream of tartar, 1 teaspoon vanilla. 
Put cream of tartar into the flour and sift 5 times ; sift sugar 
3 or 4 times; beat eggs to very stiff froth; add sugar and 
pinch of salt, then add flour gradually and last vanilla, mix 
carefully. Turn into an ungreased tube tin. It is best to flour 
the tin well and bake in moderate oven 1 hour. Take pan 
from oven and turn up side down until cake is cool. 

GOVERNOR J. J. BLAINE, State of Wisconsin 
White Cake 

Whites of 3 eggs, scant 1/2 cup butter, 1 cup sugar, % cup 
milk, 1 teaspoon vanilla, 2 teaspoons baking powder, 1% cups 
sifted flour. Mix baking powder and flour several times. 
Cream sugar and butter; add vanilla, add part of milk and 
little flour ; beat ; add remainder of milk and flour ; beat again 
and fold in the whites of eggs beaten stiff. Bake in 2 layers. 
Filling : White of 1 egg, 11/^ cups granulated sugar, 3^ cup 
water. Boil sugar and water until it bubbles all over the pan ; 
pour 2 tablespoons syrup on beaten egg and beat a little. Boil 
remainder to a hard ball when dropped in cold water. Pour 
over egg and beat till ready for cake. 

GOVERNOR W. D. DENNY, State of Delaware 
Ribbon Cake 

One cup of butter, 1 cup of milk, 2 cups sugar, 3 cups 
flour, 2 eggs, 2 teaspoons baking powder. Bake in 3 layers. 
One layer adding i/^ lb. raisins, ^2 lb. citron and currants, 4 
tablespoons of dark molasses, little flour and spice. After 
baking spread lemon butter between layers. Cover cake with 
boiled sugar icing, made as follows : Two cups granulated 
sugar, 14 cup water, cooked to a syrup added to 2 whites well 
beaten. 

Lemon Butter: One-half lb. granulated sugar, yolks of 3 



124 THE ALL-AMERICAN COOK BOOK 



eggs, 2 lemons, y^ lb. butter. Add grated rind of 1 lemon 
and cook in double boiler. 

U. S. SENATOR H. L. MEYER, State of Montana 
Buttermilk Cake 

Two cups brown sugar, 2 cups buttermilk, 1 cup of butter, 
2^ cups of flour, 3 eggs, 1 lb. each raisins and English walnuts, 
2 level teaspoons soda dissolved in a little hot water, 1 teaspoon 
each vanilla, cloves and cinnamon, ^ teaspoon allspice. Meas- 
ure flour before sifting. Bake in square tin 1 hour. Ice with 
chocolate icing. 

MAJ.-GENERAL FRANK McINTYRE, U. S. Army 
Devil's Food Cake 

One-half cup butter, li/4 cups brown sugar, 3 thoroughly 
beaten eggs, 1 cup milk, 2 cups sifted flour, I/2 cake (large) 
Baker's chocolate, 1 tablespoon vaiilla, 1 teaspoon soda. Cream 
together butter and sugar, stir in eggs, then milk, then flour. 
Add melted chocolate, vanilla, and soda. Bake in 2 layers and 
ice with icing made as follows : Boil together 2 cups brown 
sugar and 1^ cup water until the syrup forms a ball between 
the fingers when dropped into water. Pour into beaten whites 
of 2 eggs and beat until of consistency to spread on cake. 

GOVERNOR L. J. FRAZIER, State of North Dakota 
Syrup Cake 

One-half cup of sugar, % cup shortening, 1 cup dark Karo 
syrup, 1 cup boiling water, 2 teaspoons soda dissolved in the 
water, cloves, nutmeg and cinnamon to taste, 2^/^ cups of 
flour, lastly, well beaten yolks of 3 eggs. Filling : One and one- 
half cups sugar, 1/0 cup water, % cup chopped raisins. Boil 
sugar and water till it threads. Add beaten whites of 2 eggs, 
then add raisins. 

A. G. SNYDER 

American Consul-General, Christiania, Norway 

Creole Cake 

Two cups granulated sugar, 1 cup butter, 1 cup milk, 
yolks of 6 eggs in sugar and butter, 3 cups of flour, 2 teaspoons 



THE ALL-AMERICAN COOK BOOK 125 



baking powder, vanilla to taste, 12 tablespoons grated chocolate 
mixed with enough warm water to make smooth and stir in 
cake. Mix and bake as other cakes. 

U. S. SENATOR J. E. RANSDELL, State of Louisiana 

"Mother's Favorite Cake" 

Beat 3 eggs until light, add 11/2 cups of sugar and beat 
again ; add % cup of soft butter and beat from 3 to 5 minutes 
longer. Add 1 cup of milk and beat once more. Measure 3 
cups of flour, adding 2 heaping teaspoons of baking powder. 
Sift twice and add in 2 parts to the mixture, stirring in thor- 
oughly each time. Bake in loaf in moderate oven. A nice 
addition to this cake is 1 cup of raisins, currants or nut meats. 

CONGRESSMAN E. 0. LEATHERWOOD, State of Utah 

Strawberry Shortcake 

Four cups of flour, I/2 cup of shortening, 2 teaspoons bak- 
ing powder, i/^ teaspoon salt. Mix thoroughly and add sweet 
milk to make soft dough. Divide the dough and roll into 2 
layers, butter each, turn buttered sides together and bake in 
heavy tin until a nice brown. Separate the layers and cover 
each with a thick layer of chopped and sweetened straw- 
berries. Place one layer on the other. Serve with a dip of 
chopped and sweetened berries. 

REV. E. A. BLACKMAN (the "Fighting Parson") 

National Chaplain of the American Legion 

Devil's Food 

Cream % cup of butter with 2 cups of brown sugar; add 
1/4 cup of boiling water, i/^ cup of sour cream and 1 level tea- 
spoon of soda. Mix 9 teaspoons of cocoa with i/^ cup of boiling 
water and add to first mixture. Add 2 cups of flour, 1 table- 
spoon of vanilla and 2 well beaten eggs. Filling: Two cups 
of sugar, 1/^ cup of water, 2 tablespoons of corn syrup, 14 tea- 
spoon of cream of tartar and whites of 2 eggs. 

A. C. FROST 

American Consul, Guatemala City, Guatamala 

Swiss Jelly Roll 
One gill of sugar, 1 gill of flour, 1 tablespoon of hot water, 



126 THE ALL - AMERICAN COOK BOOK 



3 eggs, 1/2 tablespoon baking powder and 3 tablespoons of jam. 
Cream egg yolks and sugar. Whip whites. Add flour and 
baking powder to yolks, add hot water, fold in whites (beaten). 
Bake in hot oven 15 minutes. Turn out on damp cloth, spread* 
ing on the jam and then rolling up. 

U. S. SENATOR PETER NORBECK, of South Dakota 

Date Cake 

One-half package of dates, 1 cup boiling water, 1 level tea- 
spoon soda, 1 cup sugar, % cup of butter, 1 egg, 2 cups of flour. 
Cut dates in small pieces and pour boiling water over them 
(add soda to water). Cream butter and sugar, add egg, well 
beaten, add flour, then the dates and water. Beat thoroughly 
and bake in a loaf in moderate oven. Add % cup of walnuts 
if desired. 

B. S. RAIRDEN 

American Consul, Curacao, West Indies 

Coffee Loaf Cake 

One third cup of butter, I/2 cup of sugar, % cup of molas- 
ses, y2 cup strong coffee, 2 eggs, 1 cup seeded raisins, 1 cup of 
walnuts, 2 cups of flour, I/2 teaspoon of soda. Beat the butter 
and sugar, add the molasses, then the beaten yolks and coffee; 
sift flour and soda and add ; then whites of eggs, fruit and 
nuts. Bake for about 1 hour. 

WM. R. GREEN 

Congressman of Iowa 

Strawberry Shortcake 

Sift together 1 pt. of flour, ly^ teaspoons baking powder, 
1/4 teaspoon of salt and 2 tablespoons of sugar ; work into this, 
as for biscuit, 4 tablespoons of butter; stir into all 1 cup of 
sweet milk. Pour into buttered pans and bake in hot oven. 

MAJOR HUGH M. CALDWELL 

Mayor of Seattle, Washington 

Chocolate Roll 

Yolks of 5 unbeaten eggs, adding I/2 cup powdered sugar, 
2 tablespoons cocoa, 1 tablespoon of cornstarch. Beat whites 



THE ALL - AMERICAN COOK BOOK 127 



stiff and stir in with other ingredients; beat all this for 10 
minutes. Bake for 5 minutes in well greased and floured pans. 
While warm spread filling on and roll like jelly roll. Filling : 
5 eggs, y2 cup of powdered sugar, 2 tablespoons cocoa, 1 table- 
spoon cornstarch, 14 pint of whipped cream. Use same day as 
made. 



BRIG.-GENERAL H. C. HALE, U. S. Army 
Lemon Jelly Cake 

One cup of sugar, 3 cups of flour, 5 eggs, % of a cup of 
milk, % teaspoon of soda, ^ teaspoon cream of tartar and 
flavor to taste with vanilla, lemon, or orange. This cake 
requires a great deal of beating to make it light. Bake in 
round tins and spread with lemon jelly. 

Lemon Jelly: Grate 2 lemons, rind and pulp, mixing 1 
coffee cup of white sugar, lump of butter, size of egg; 2 well 
beaten eggs (together). Boil until smooth and place between 
layers. 

H. M. WOLCOTT 

American Consul to Bilbao, Spain 

Quick Cake 

One-third cup soft butter, ly^ cups brown sugar, 2 eggs, 
V2 cup milk, 1% cups flour, 3 teaspoons baking powder, 1^ 
teaspoon cinnamon, I/2 teaspoon grated nutmeg, % lb. dates, cut 
and stoned, or 1 cup raisins. Put ingredients in bowl and beat 
all together 3 minutes. Bake 35 to 40 minutes. 

BRIG. GENERAL E. HINDS, Ft. Sill, Oklahoma 

Angel Food 

"Whites of 12 eggs, 1 large tumbler of flour, measured after 
sifting 5 times, li/^ tumblers of granulated sugar, measured 
after sifting once; put sugar and flour together and sift twice 
more ; one level teaspoon of cream of tartar, 1 teaspoon vanilla ; 
beat the eggs (whites), when beginning to stiffen add cream of 
tartar, then beat to stiff froth. Fold in flour and add vanilla. 
Bake about 50 minutes in an unbuttered pan. When cake has 
risen and beginning to brown, put a dripping pan of cold water 
on the grate in the oven so it will not become too brown while 
being cooked through. 



128 THE ALL-AMERICAN COOK BOOK 

U. S. SENATOR J. E. RANSDELL, State of Louisiana 

Lemon Loaf Cake 

Cream together 1 cup of butter, 2 cups sugar, drop in 4 
eggs, one at a time, stirring until well blended each time, but 
do not beat the eggs. Add 1 cup of milk, 3 cups of flour, with 
4 teaspoons baking powder. These should be added alternately 
in the usual way. The grated rind of a lemon furnishes the 
flavoring. Bake in moderate oven % of an hour. The tem- 
perature should be even to produce the close, fine grain given 
by the unbeaten eggs and the scant allowance of baking 
powder. 

JOHN McCLOY, Commander of the U. S. S. Cormorant 

(Through courtesy of Mrs. McCloy, National President, 
''Women of the Army and Navy," and also "Legion of Valor, 
U. S. A.") 

Ice Cream Layer Cake 

Use white cake recipe. In one layer use white of egg, in 
another add yolk, strawberry filling in third. Ice 2 with 
chocolate and 1 with white icing. 

U. S. SENATOR C. E. TOWNSEND, of Michigan 

Chairman, Committee on Postoffices and Post Roads 

Gold Cake 

One-half cup of butter, li^ cups of sugar, 2V2 cups of flour, 
% cup of milk, 2 teaspoons baking powder, yolks of 6 eggs, 1 
teaspoon vanilla. 

CAPT. RALPH EARLE, U. S. Navy 

Strawberry Shortcake 

Two cups of flour, 14 cup of sugar, 4 teaspoons baking 
powder, % teaspoon salt, few grains nutmeg, 1 egg, % cup of 
butter, iy2 cups of milk. Mix and sift dry ingredients twice ; 
work in shortening; add egg well beaten with milk; mix and 
place on floured board. Roll out % inch in thickness. Place 
in pan and bake in hot oven ; when done split and spread with 
crushed berries which have been well sugared ; spread over 
with whipped cream and cover with top layer ; spread top with 
whipped cream and decorate with whole berries. 



THE ALL-AMERICAN COOK BOOK 129 



DR. C. C. SCHNEIDER, of Milwaukee 

Blitz Torti 

One-fourth sup of shortening, I/2 cup sugar, yolks 4 eggs, 4 
tablespoons milk, 1 cup flour, 1 teaspoon baking powder, 1 tea- 
spoon vanilla. Spread this mixture on 2 well buttered cake 
pans; then beat whites of 4 eggs until stiff enough to stand 
alone, then add 1 cup sugar. Blend well with a pinch of salt 
and spread over the yellow mixture. Last of all, cut blanched 
almonds over this, white of egg top. Bake in moderate oven 
15 or 20 minutes. Put the layers together with a filling made of 
1 tablespoon cornstarch, 3 tablespoons sugar, 1 egg, li/^ cups 
of milk. 

BRIG. GENERAL G. V. H. MOSELEY, U. S. Army 

Strawberry Shortcake 

One and % pts. of flour, well sifted, 3 level teaspoons bak- 
ing powder, 1 level teaspoon salt, ^4 cup butter ^^ cup lard. 
Mix all these together until they feel mealy, then stir in milk 
until the dough can be handled easily; then roll out on the 
board in 2 round thin layers in greased pans. Take 3 qt. boxes 
of strawberries, pick out 3 dozen for top. Put 2 cups of what 
are left in a saucepan, crush them with little sugar, and set 
them on stove to heat slowly, but not to cook at all. Put the 
rest in bowl with sugar and set in warm place. When the crust 
is done, put it on a large, slightly buttered platter, butter the 
layers, put the warmed berries over both layers, the large 
berries over the top, and the hot juice over all. 

ALEXANDER J. GROESBEGK 

Governor of Michigan 

Conover Cake 

One-half cup sweet milk, yolk of 1 egg, 4 heaping tea- 
spoons cocoa ; cook until thick, add 1 cup sugar, % cup sweet 
milk, 1 teaspoon soda dissolved in sweet milk, 4 tablespoons 
melted butter, II/2 cups of flour, vanilla. Filling: 1 square 
chocolate or tablespoon cocoa ; melt in 1 cup boiling water, 
1 cup sugar, 1 tablespoon butter, 1 heaping tablespoon corn- 
starch dissolved in water to make paste. Cook until thick; 
add salt and vanilla. Spread on cake. 



130 THE ALL-AMERICAN COOK BOOK 

COL. A. A. STARBIED, U. S. Army 

Easy Fruit Cake 

Cream together % cup of sugar, y^ cup shortening; add 
y<2, cup molasses, % teaspoon soda, % cup sweet milk, 1 tea- 
spoon cinnamon, y^ teaspoon cloves, 1 teaspoon baking powder, 
y^, teaspoon salt, 1 cup raisins, 2 cups of flour. Bake about 
i^ to 1 hour in slow oven. 

COL. A. A. STARBIRD, U. S. Army 

Fruit Cake ^ 

One lb. butter, 1 lb. granulated sugar, 10 eggs; mix well 
by creaming sugar and butter then adding well beaten eggs. 
Take 1 lb. shredded citron, 1 lb. seeded raisins, 1 lb. currants 
dredged with 1 cup of flour. Then into the first mixture put 
y^ teacup of black coffee (cold), % teacup of black molasses, 
2 tablespoons cinnamon, 1 tablespoon cloves, 1 teaspoon all- 
spice; mix this into batter, stirring thoroughly until smooth. 
Then add % lemon and y^ orange chopped fine to which has 
been added 2 tablespoons sugar. Add 2 cups sifted flour and 
batter will be quite stiff. Grease pans and line with greased 
or wax paper. Press down the batter with wet hands until 
within an inch of the top of pan. Bake in moderate oven for 
1 hour. Let cool in pan before removing. 

PAUL JOSSELYN 

Assistant Secretary, American Legation, Peking, China 

Huckleberry Cake 

One quart of huckleberries, 3 cups of flour, 4 eggs, 2 tea- 
spoons of baking powder, 1 cup of butter, % cup of milk, 1 
scant teaspoon each of cinnamon and grated nutmeg, 2 cups 
of sugar. Beat the butter and sugar together until light 
and add the beaten yolks of the eggs, the milk, nutmeg, 
cinnamon and the whipped whites. Also add the flour, into 
which the baking powder has previously been sifted, and mix 
well. Discard all berries that are not perfectly ripe and fresh, 
and dredge the rest well with some flour; add them to the 
dough, but be careful not to mash them in mixing. Pour into 
buttered tins in layers about an inch thick, dust the top with 
sugar and bake. For the best results make this cake twenty- 
four hours before you want to use it. 



THE ALL-AMERICAN COOK BOOK 131 

REAB ADMIRAL H. 0. STICKNEY, U. S. Navy 

Angel Cake 

Whites of 9 eggs beaten to very stiff froth, 1 cup of flour, 
1 cup yyXX sugar (finest confectioner's), ^ teaspoon cream 
of tartar, % teaspoon (no more) almond extract. Beat the 
eggs about 3 minutes, then add the cream of tartar and con- 
tinue beating until very stiff, then put in the sugar and flavor- 
ing and lastly fold in the flour, very gently. Line a cake pan 
with buttered paper and bake in rather quick oven about 35 
minutes. Use great care not to jar or shake oven or it is apt 
to fall. 

COMMANDER 0. M. OMAN 

Medical Director, U. S. Naval Medical School, Washington 

Devil's Food 

One cup of sugar, i/4 cup of butter, % cup of boiling water 
poured over 2 squares of chocolate, % cup of sour cream or 
milk, 1 teaspoon of soda mixed in cream or milk, 1 egg, 1 large 
cup of flour, 1 teaspoon of vanilla. Bake in a square or biscuit 
pan. Cover with white or mocha frosting. 

GOVERNOR W. D. DENNY, of Delaware 

Federal Cake 

Six eggs, whites and yolks beaten separately, 1 lb. sugar, 
1 lb. flour, 1 cup sour cream, 1 teaspoon soda put in cream, ^ 
lb. butter. Mix first butter and sugar, then add cream, flour 
and eggs, 2 lbs. seeded raisins, 1 nutmeg, essence of lemon, 2 
tablespoons brandy substitute. Bake in pan 11/^ hours in mod- 
erate oven. Cover with boiled sugar icing. 

GOVERNOR SCOTT C. BONE 

Territory of Alaska 

Allies' Cake 

One-half cup butter, two cups sugar, whites of four eggs, 
one cup milk, three cups flour, three teaspoons baking powder. 
Beat butter to cream. Add baking powder to flour, sift three 
times. Do not beat eggs. Four layer cake. 

"My wedding cakes were made from this unfailing 
recipe." — Mrs. Scott C. Bone, Juneau, Alaska. 



132 THE ALL-AMERICAN COOK BOOK 



PAUL H. GRAM 

American Consul to Nancy, France 

NOTE : This is the only cake ever been known to be made 
without baking. 

Uncooked Fruit Cake 

One and i/^ lbs. of seeded raisins, i/^ lb. of dried currants, 
% lb. of dates, I/2 lb. of figs, % lb. of candied cherries, i/^ lb, 
of crystallized pineapple, i^ lb. of citron, % lb. of shelled 
pecans, 2 cups of oatmeal, l^/^ cups of wheat biscuit, 1 
cup of grape juice, 1 cup of thick blackberry juice, % cup 
of strained honey, 4 tablespoons of olive oil, spices to flavor 
well. 

Combine the fruit juices and drop into them a few pieces 
of cinnamon bark, a few whole cloves, allspice, and about an 
eighth of a teaspoon of nutmeg. Place the mixture over 
a slow fire and allow it to simmer until it is well flavored with 
the spices. Do not let it boil rapidly at all, and, when flavored, 
remove it from the fire and strain through cheesecloth. 

Run the oatmeal and wheat biscuit through a meat chop- 
per before measuring. Reheat the fruit juice to the boiling 
point, and pour it over the cereals ; then cover it closely and 
set it away overnight. 

Prepare the fruit and the nuts as for the usual fruit cake. 
The currants will need washing through half a dozen waters 
and must dry overnight. If one prefers they may be left out 
and the same amount of some other fruit used instead ; but the 
flavor of the currant will repay one for the extra trouble of 
cleansing. The nuts are best broken into small pieces; the 
raisins, dates, figs, pineapple and citron cut into bits, and the 
cherries left whole. When ready to mix measure the honey 
and olive oil, and stir them into the cereals and fruit juice. 
Combine the nuts and fruits and work them into this, using the 
hands. The mixing must be done in a large pan so as to blend 
everything thoroughly. 

Line a pan with white paper brushed over with olive oil. 
Pack the mixture in this, a little at a time, pressing it down 
until it is perfectly solid. Decorate the top with nuts and 
cherries, and cover it with a paper brushed in oil. 

Put the cake in a covered bread tin and set it in a cool 
place for several weeks or longer. Several days before cutting 
it wrap it in a cloth wet with grape juice. 



THE ALL-AMERICAN COOK BOOK 133 



HERNADO DE SOTO 

American Consul to Leipzig, Germany 

Chocolate Marshmallow Roll 

Melt 1 square of chocolate over hot water, add 4 eggs and 
1/^ cup sugar, and beat over hot water until lukewarm. The 
mixture should be light and foamy. Remove from fire, beat 
until cold, add % cup of flour sifted with salt (V2 teaspoon), 
cream of tartar (V^ teaspoon) and soda (Ys teaspoon). 
Fold over and over and turn into a dripping pan which has 
been lined with buttered paper. Bake in a moderate oven for 
ten minutes. Turn out on a sheet of paper which has been 
sprinkled with powdered sugar, spread with marshmallow fill- 
ing, roll up like a jelly roll, roll paper tightly around cake, and 
leave until cool. Spread with plain chocolate frosting. Cut in 
slices. 

Marshmallow Filling for Above 

Six oz. marshmallows, 1 egg (white), II/2 cups confec- 
tioner's sugar, 2 tablespoons cold water. Put half of the 
marshmallows to melt over hot water. When softened add one 
white of egg, sugar and water, heat over boiling water for 
about 7 minutes. Remove from stove, add remaining marsh- 
mallows, cut in small pieces and fold over and over until mix- 
ture is cool and will hold its shape. 

Chocolate Frosting for Above 

Melt two squarts of chocolate over hot water. Add 1 tea- 
spoon of butter and 3 tablespoons boiling water and stir in 
enough confectioner's sugar, gradually, until mixture is of 
right consistency to spread, then add 14 teaspoon of vanilla. 

REAR ADMIRAL L. R. DE STEIGUER 

U. S. Navy, Cuba 

Meringues 

Whites of 2 eggs, 1 cup granulated sugar, 2 teaspoons bak- 
ing powder, I/2 teaspoon vanilla. Beat whites until stiff and 
dry, add gradually % cup of sugar, constantly beating. Fold 
in remaining sugar after adding baking powder, then vanilla. 
Drop about 1 tablespoon for each meringue on greased tin and 
bake in very slow oven 25 to 30 minutes. When ready to 
serve put together in pairs and fill with whipped cream. This 
quantity will make about ten meringues. 



134 THE ALL-AMERICAN COOK BOOK 

GOVERNOR T. C. McRAE, of Arkansas 

White Cup Cakes 

One cup of butter, 2 cups sugar, 1 cup of sweet milk, 3 cups 
flour, whites of 6 eggs, 2 teaspoons baking powder. Flavor 
with vanilla and bake in 3 layers. 

H. C. HENGSTLER 

Chief of Consular Bureau, Department of State 

Crullers 

Two cups of soft "A" sugar, 2 cups sweet skimmed milk, 
3 eggs beaten repeatedly, 6 teaspoons of baking powder, 12 
tablespoons melted lard, pinch of salt. Enough flour to roll 
out. Cook in deep fat. 

CONGRESSMAN DAN SUTHERLAND 

Delegate from Alaska 

"Mother's Doughnuts" 

One cup sugar, 1 teaspoonful of melted butter, 1 egg, 1 cup 
of sour milk, 1 teaspoon soda, 1 level teaspoonful ginger, 1 tea- 
spoonful nutmeg, flour to roll soft. 

FRANK BOHR 

American Consul to Cienfuegos, Cuba 

French Cream Cake 

One cup of sugar, 3 eggs, li/^ cups of flour, 2 teaspoons 
baking powder, 2 tablespoons water. Bake in large layer pans, 
split and add for filling. Custard : 2 small teaspoons of corn- 
starch dissolved in part of a small pint of milk. When nearly 
boiling stir in 2 eggs, 1 cup of sugar, small i/^ cup of butter. 
Cook and stir until you can drop it with a spoon ; add vanilla. 

REAR ADMIRAL H. 0. STICKNEY, U. S. Navy 

Lady Baltimore Cake 

Two cups of butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 
level teaspoon soda, 2 level teaspoons of cream of tartar, 1 cup 
of milk or water, 1 teaspoon vanilla extract. Cream butter and 
sugar together. Add beaten yolks of eggs, cup of water or 
milk, flour sifted twice (reserving % cup to sift in the last 



THE ALL-AMERICAN COOK BOOK 135 



thing with cream of tartar and soda). Fold in the stiffly 
beaten whites of eggs, 1 teaspoon vanilla, then the remainder 
of the flour, cream of tartar and soda. Do not beat after this. 
Use hollow pans and bake in 4 layers, 20 to 30 minutes. 
Filling : 3 cups of sugar, 3 whites of eggs beaten to stiff froth, 
8 tablespoons of water, scant teaspoon vanilla, 1 cup seeded 
raisins, 1 cup dried figs, 1 cup chopped walnuts, i/4 cup of 
citron. Boil the sugar until it forms soft ball (about 6 min- 
utes) ; pour slowly over the whites of eggs (which have been 
beaten to a stiff froth) ; continue beating until icing is thick 
enough to spread. Take out enough icing for sides and top 
of cake, and to the remainder add the fruit and flavoring which 
is to be used as filling. Decorate top of cake with walnuts 
(halves), raisins and slender slices of green citron. 

U. S. SENATOR JAMES E. WATSON, of Indiana 

Doughnuts 

One cup of sweet milk, 2 eggs (beaten together), 1 small 
cup of sugar, 2 heaping teaspoons of baking powder, 1 table- 
spoon of butter, pinch of salt, flour to thicken so as to roll out 
soft, little nutmeg or desired flavoring. Fry in deep hot fat. 



136 THE ALL-AMERICAN COOK BOOK 



GREETINGS 

EMBASSY OF THE UNITED STATES OF AMERICA 

Paris, May 5th, 1922. 
My dear Mrs. Brebner: 

I am very pleased to send you my cordial 
greetings and best wishes for the success of your 
admirable work in behalf of our wounded and 
unemployed ex-service boys. 

Very sincerely yours, 

Myron T. Herriek. 

GREETINGS FROM SIAM 

AMERICAN LEGATION 
Bangkok, Siam 

February 27, 1922. 
Dear Madam: 

I have received your letter of the fifth ultimo 
and gladly assure you of my warm support of any 
project intended materially to assist unemployed 
and wounded ex-service men. The present whole- 
hearted endeavor should not fail to commend 
itself to the American people. 

Wtih sincere regards, believe me, 
Yours very truly, 

EDWARD E. BRODIE, 

American Minister. 



Greetings from the Commander-in-Chief of the Italian 
Armies : 

SENATO DEL REGNO 

Roma, li 8, 2, 1922. 

To the American soldiers wounded in the 
great world war and that still suffer for the sacri- 
fice offered by them, I send my best greeting, 
which recollects strength of feeling, of pride and 
of faith. 

May the conscience of having accomplished 
bravely their duty, the sympathy which surrounds 
them and the best wish of a comrade be of com- 
fort to them. 

F/to GENERALE A. DIAZ. 



CHAPTER XV. 

COOKIES 

Hunger is the best sauce. — Old Proverb. 



E. A. DOW 

American Consul to Algiers, Algeria 

Com Flake Kisses 

Beat whites of 2 eggs until stiff and add pinch of salt. 
Then take the following ingredients and stir them: % cup of 
sugar, 2 cups corn flakes, I/2 cup cocoanut, i/^ teaspoon vanilla 
extract. After stirring these thoroughly, drop with teaspoon 
on greased pan. Bake about twenty-five minutes in slow oven. 

WILLIAM COFFIN 

American Consul General, Berlin, Germany 

Molasses-Oatmeal Cookies (for Children) 

Heat a half cup molasses to boiling point, add y^ cup but- 
ter, then add (stirring continually), Xy^ cups of raw oatmeal, 
% cup of sugar, 1 scant cup of flour. Drop portions the size 
of ordinary cookies from spoon on large buttered pan several 
inches apart. 

L. MEMMIN6ER 

American Consul, Leghorn, Italy 
Brownies 

One-half cup of butter, 1 cup of sugar, 2 eggs, y^ cup of 
flour, 1 cup nuts, 2 squares of chocolate. Cream the butter and 
add the sugar gradually. Beat the eggs and then add the 
flour, chocolate and nuts. Drop from spoon on buttered pans. 
Bake in a moderate oven. 



138 THE ALL-AMERICAN COOK BOOK 

GOVERNOR J. 0. PREUS, of Minnesota 

Fruit Cookies 

One cup butter, II/2 cups brown or white sugar, 3 egg-s, % 
cup molasses, 3 teaspoons sweet milk, 1 teaspoon soda, 1 tea- 
spoon cinnamon, % teaspoon cloves, 1 cup raisins. Mix quite 
soft, roll thin, and bake as other cookies, 

CAPT. N. E. IRWIN, U. S. Navy 

Commandant, U. S. Navy Yards, Portsmouth, N. H. 

Brownies 

One cup sugar, % cup melted butter, 2 unbeaten yolks of 
eggs, % cup of flour, beaten whites of 2 eggs added alternately, 
1 cup walnuts, 1 teaspoon vanilla. Cook in medium oven 25 
minutes. 

A. A. WINSLOW 

American Consul-General, Cape Town, South Africa 

Cookies 

Two cups sugar, % cup of sour milk, 1 cup butter, 2 eggs, 
y2 teaspoon soda, nutmeg and flour. Do not mix too stiff. Bake 
in quick oven. 

BRIG, GENERAL W, R. SMITH 

U, S. Army, Fort Sam Houston, Texas 

Cookies 

Two cups sugar, 1 cup butter, 3 eggs, juice of 1 lemon, 
flour enough to roll (about 3 cups) ; add 2 teaspoons baking 
powder to flour. Cream butter and sugar; add the eggs (well 
beaten), add lemon juice. Sift baking powder with flour. Add 
to the rest. Place on ice over night. Then roll as thin as 
possible, cut with cookie cutter and bake. 

C. M. HATHAWAY 

American Consul to Dublin, Ireland 

Cocoanut Rocks 

Ten oz. flour, ^^ lb. of butter, 6 oz. of shredded cocoanut, 
8 oz. sugar, 4 eggs. Beat the sugar and butter together, adding 
cocoanut and flour by degrees, then the eggs, still beating the 



THE ALL-AMERICAN COOK BOOK 139 



mixture, drop in small spoonfuls on buttered baking tin. Bake 
in quick oven. Takes about 8 minutes to bake. Will make 
about 30 cakes. 

GOVERNOR E. J. LAKE, of Connecticut 

Nut Cakes 

Two eggs, 1 cup sugar, pinch of salt, 4 tablespoons flour, 
l^ teaspoon baking powder, meats from 1 lb. English walnuts. 
Save out 15 or 20 walnuts for tops of little cakes and chop the 
rest and add to batter. One teaspoon of batter on greased 
tin for each cake. 

DR. ROSE, U. S. P. H. Hospital Drezel, Chicago, 111. 

Through courtesy of Asst. Chief Dietitian, Mr. F. M. Bumsted. 

Rich Cookies 

One-half cup butter, Vs cup sugar, 1 well beaten egg, % 
cup flour, % teaspoon vanilla, raisins, nuts, citron. Cream 
butter, add sugar gradually, eggs, flour and vanilla. Drop 
from top of spoon in small portions on buttered sheets, two 
inches apart. Spread thinly with a knife first dipped in cold 
water. Put four raisins, citron or almonds on each cookie. 
Bake. 

U. S. SENATOR E. F. LADD, of North Dakota 

Corn Flake Macaroons 

Whites of 4 eggs, 1 cup granulated sugar, 3 cups of corn 
flakes, 1 cup shredded cocoanut, I/2 cup walnut meats. Beat 
the whites of eggs very light and dry; add sugar and beat 
again ; then add other ingredients ; drop by teaspoon on well 
greased pans. Bake in moderate oven. 

CAPT H. E. IRWIN, U. S. Navy 
Commandant U. S. Navy Yard, Portsmouth, N. H. 

Oatmeal Cookies 

One-half cup butter, 1 cup sugar, 1 egg, % teaspoon salt, ^ 
teaspoon vanilla, 2 cups Quaker Oats. Beat butter into a 
cream, then add sugar and cream together. Add salt, then 
egg, beaten slightly. Stir in oatmeal until thoroughly mixed. 
Drop from small teaspoon 2 inches apart on baking sheet- 



140 THE ALL-AMERICAN COOK BOOK 



greased slightly with lard. Bake in moderate oven, watching 
constantly. Remove when well browned and let cool a few 
minutes before removing from baking sheet. 

U. S. SENATOR B. M. FERNALD, of Maine 

Chairman Committee on Public Buildings and Grounds 

Walnut Goodies 

First part: One cup sugar, 1/2 cup butter, 2 eggs, 1% 
cups flour, 1 teaspoon baking powder, i/^ teaspoon salt, 1 tea- 
spoon vanilla. Second part : One cup chopped walnuts, 1 cup 
brown sugar, white of 1 egg, 1 teaspoon vanilla. Cream shorten- 
ing and sugar; add eggs beaten; sift and mix flour, baking 
powder and salt ; add to first. Butter tin and spread mixture 
over it, then beat white of egg stiff with brown sugar and 
vanilla. Spread over all. Bake y^ hour in moderate oven. 
Cut in squares while warm. 

GOVERNOR E. J. LAKE, of Connecticut 

Oatmeal Cookies 

One cup of sugar creamed with 1 tablespoon butter, 3 well 
beaten eggs, 2 cups rolled oats, 2 teaspoons baking powder, 1 
teaspoon vanilla, pinch of salt. Butter pan and drop 14 tea- 
spoonful of mixture 3 inches apart. Will make about 60. 

GOVERNOR 0. H. SHOUP, of Colorado 

Oatmeal Cookies 

One cup of sugar, y^. cup melted butter, 2 eggs, ly^ cups 
oatmeal. Mix ingredients in order given and drop with tea- 
spoon on buttered pans. Bake a light brown. 

U. S. SENATOR L. H. BALL, of Delaware 

Albany Cakes 

One lb. of sugar, y^ lb. of butter and lard mixed, 1 egg, y% 
pint sour cream with ^ teaspoon soda, ll^ lbs. of flour. Let 
stand in icebox over night. In the morning roll in long pieces 
and twist around to form a small cookie. Sprinkle top with 
granulated sugar. 



THE ALL - AMERICAN COOK BOOK 141 

GOVERNOR N. L. MILLER, of New York 

Brownies 

One cup sugar, i/^ cup melted butter, 2 eggs, 2 squares 
melted chocolate, 1 cup broken walnut meats, ^^ cup of flour, 
pinch salt. Mix in order given and bake in moderate oven. 
When cool cut in pieces ^ inch in width. 

W. R. WILLIAMS 

Former Assistant Secretary of War 

Soft Ginger Cakes 

One cup black molasses, 1 cup granulated sugar, 1 cup 
butter, 1 cup sour milk in which % teaspoon soda has been 
dissolved, 3 beaten eggs, 2 tablespoons ground ginger; cream 
butter and sugar, then add other items. Add flour to make 
stiff batter. Bake in moderate oven in muffin rings or pan. 

H. S. WATERMAN 

American Consul, San Jose, Costa Rica 

Surprise Cookies 

One cup of chopped nuts, 1 cup granulated sugar, 2% cups 
grated cocoanut, whites of 3 eggs and yolk of one, 2 tablespoons 
cocoa, pinch of salt, vanilla. Mix in saucepan and put on 
stove to melt together. Drop from spoon on buttered pan and 
bake in moderate oven. 



142 THE ALL-AMERICAN COOK BOOK 



UNITED STATES SENATE 
Committee on the Library- 
March 20, 1922. 

My dear Madam: 

I received your letter of March 10th. I would 
be very glad to help you, but I don't know how to 
cook anything in the world except hard-boiled 
eggs, and I imagine everybody knows that. I can 
also make a cup of coffee, but when I do, I make it 
so strong that the dregs have to be drained out 
of it with cheesecloth. One good cup of it, though, 
threatens a man with delirium tremens. I don't 
think any of my recipes would help your book. 
My recipe for cooking hard-boiled eggs is to "put 
them in boiling water and then forget it." If you 
forget them long enough, they are hard-boiled. 

Very truly yours, 
JOHN SHARP WILLIAMS 



CHAPTER XVI. 

FROZEN DESSERTS AND 
BEVERAGES 

Where there is no peace, there is no feast. — An Ancient 
Saying. 



CHARLES EVANS HUGHES 

Secretary of State 

Frozen Strawberries 

Mash 1 qt. of strawberries, add V2 cup of sugar and the 
juice of 1 lemon; stand aside for 1 hour, then add 1 pt. of 
water; turn into a freezer and freeze in the same way as 
ordinary ice cream. Turn the dasher slowly. Frozen straw- 
berries may be served in punch glasses plain with a little 
whipped cream over them. 

GOVERNOR WM. D. STEPHENS, of California 

Orange Ice Cream 

One pt. of California orange juice, 1 pt. of whipped cream, 
1 pt. of plain cream and sugar to taste. Beat orange juice 
gradually into cream ; freeze and pack 2 hours. 

(Editor's Note: The orange has been named officially as 
the Golden State's favorite fruit.) 

REAR ADMIRAL S. S. ROBINSON 

United States Military Governor, Dominican Republic 

Ice Cream from the Tropics 

Grate the meat from 3 medium sized cocoanuts and wrap 
in cheesecloth ; squeeze until all the milk is extracted ; add to 



144 THE ALL-AMERICAN COOK BOOK 



the milk 4 tablespoons of granulated sugar, 2 cans of pre- 
served jam, peaches, strawberries, apricots or raspberries. 
Freeze. This will serve 12 people. 

Note : In places where ice cream is not obtainable it makes 
a good substitute for ice cream. 

G. E. CHAMBERLIN 

American Consul to Glasgow, Scotland 

Apricot Sherbert 

One qt. of preserved apricots, 1 large lemon, 4 oz. sugar 
and 1 pt. of water. Boil the water and sugar until they form 
a thick syrup (from 15 to 20 minutes), press the apricots 
through a sieve into the mixture, using only the juice in which 
they are preserved; add the lemon juice and when cold freeze 
as usual. 

H. FOSTER BAIN 

Director, Bureau of Mines 

Blackberry Ice Cream 

One qt. of milk thickened to consistency of cream, with flour 
and water (as one thickens gravy) ; cook 15 minutes in double 
boiler to remove taste of raw flour; sweeten to taste and add 
11/2 teaspoons of vanilla and about 2 cups of blackberry jam 
(or to taste), and freeze. 

MAJ.-GENERAL D. C. SHANKS, U. S. Army 
Fruit Acid 

Four quarts of fruit and 2 qts. of boiling water. Put on 
the stove and let come to a boil. Put in a flannel bag and let 
drip. Add 1 cup of sugar to each of fruit and juice ; add 6 ozs. 
of tartaric acid to the whole, and serve very cold. 

GOVERNOR A. 0. BROWN, State of New Hampshire 
Uncooked Grape Juice 

One quart of grapes (preferably wild), picked from the 
stems, IV2 cups of sugar. Fill jars with boiling water and seal. 
Leave for 6 months. Sterilize the jars thoroughly. After wash- 
ing the grapes rinse them in sterilized water in the jar. Set 
jar in warm water while adding the boiling water. 



THE ALL-AMERICAN COOK BOOK 145 

COL. W. S. McNAIR 

Chief-of-Staff, Army of Occupation, Coblenz, Germany 

Combination Fruit Ice 

Three oranges, 3 lemons, 3 ripe bananas, 3 cups of water 
and sugar to taste. Squeeze juice from the lemons and oranges, 
mash bananas to pulp with a fork; add water and sweeten 
generously. Freeze. Pineapple juice may be added. 

GOVERNOR B. W. OLCOTT, State of Oregon 

Dessert 

Heat 2 cups of milk to the boiling point in double boiler. 
Beat yolks of 2 eggs very light and mix with i/^ cup of sugar; 
add this to hot milk and cook it until custard coats the spoon ; 
remove from the fire at this point. Soften 1 tablespoon of 
gelatine in % cup of cold water; add to the custard and let 
cool. Stir in 1 teaspoon of vanilla. Beat whites of eggs very 
stiff and fold into % pt. or 1 cup of whipped cream. As soon 
as the custard begins to set fold it into the whipped cream and 
eggs. Chill in mold and serve with sauce or whipped cream. 

REAR ADMIRAL J. L. LATIMER 

Judge Advocate-General, U. S. Navy, Washington, D. C. 

Frozen Pudding 

Three cups milk, 1 cup sugar, % teaspoon salt, 2 eggs, 1 
cup heavy cream, y^ cup rum substitute, 1 cup candied fruit. 
Cut fruit in small pieces and soak 1 hour in rum substitute 
to cover. Make custard of milk, sugar, salt and eggs, strain, 
cool, add cream and rum substitute and then freeze. Pack 
in mold and let stand 1 or 2 hours. Serve with whipped cream. 

J. H. GOODIER 

Former American Consul to Palma de Malorca, Spain 

Gharlestown Punch 

Juice of 2 doz. lemons, 2 doz. limes, and 1 large diced 
pineapple, 1 qt. of seeded cherries, 2 qts. of ginger ale, 2 qts. 
of Appolinaris water, large piece of ice and sugar to taste. 
This beverage is used for receptions instead of punches having 
wine in them. A 100 per cent American beverage, being used 
for **D. A. R." receptions. 



146 THE ALL-AMERICAN COOK BOOK 

MAJ.-GENERAL CLARENCE R. EDWARDS 

Ginger Ale 

Put 1 qt. of chipped ice in a gallon jug, and add 1 lb. of 
sugar and 1 tablespoon strong ginger, and shake well. Add 
1 pt. of best cider vinegar and fill the jug with water. 

ALBERT OTTINGER 

Asst. Attorney-General, Dept. of Justice, Washington, D. C. 

Ginger Cream 

Soak y^ box of pulverized gelatine in 1 cup of water (cold) 
for several hours. Add 1 cup of hot water, 1 cup of sugar, 
and some preserved ginger cut fine. Stir all together until 
it begins to thicken, then add 2 cups of whipped cream (stiff). 
Set away to harden in mold. 

MAJOR 0. N. SOLBERT 

American Military Attache to London, England 

Mint Sherbet 

Bruise in a mortar a bunch of mint and add 1 pt. of 
boiling water; steep for 20 minutes and strain carefully. Boil 
the mint water with II/2 cups of sugar for 10 minutes, then 
remove from fire and add juice of 3 oranges, 1 cup of pine- 
apple juice, and the milk from a cocoanut. Turn into the 
freezer, and when half frozen add stiffly beaten whites of 2 
eggs. 



CHAPTER XVII. 

JAMS AND PICKLES 

It has been observed that "Change is the sauce that sharp- 
ens appetite." — An Ancient Saying. 



FREDEICK M. RYDER 

American Consul-General to Vancouver, B. C, Canada 

Apple Ginger 

Four pounds of sour apples, 4 lemons, 2 lbs. of sugar 
and 1 oz. of ginger root. Pare, core and chop apples; wash, 
remove seeds and chop lemons; add sugar and ginger root, 
and cook very slowly 6 hours. Pour into glasses and seal. 

GOVERNOR M. G. MECHEM, State of New Mexico 
Preserved Quince 

This is different from the kind that our mothers used 
to make, but is very palatable. The quince flourishes in New 
Mexico to an unusual degree, and the quality of the fruit is 
the finest of any on the market. In preparing this preserve 
always ask for New Mexico quinces. 

Take 12 large, ripe quinces and peel and quarter them, 
leaving the seeds and core, and boil in clear water slowly until 
tender. While hot, press them through a colander, or remove 
the seeds and cores and run the fruit through a meat grinder. 

To 1 cup of quince take 1 cup of sugar and mix in a 
granite ware kettle, and cook slowly about I/2 an hour, or until 
you are able to see the bottom of the kettle through the liquid, 
and if none of the mixture sticks to the pan it has cooked 
enough. Take it from the stove and beat it as you would beat 



148 THE ALL-AMERICAN COOK BOOK 



an egg, continually, until it becomes cold, when it should be 
put in small molds, just large enough for serving 1 person. As 
soon as it has hardened it is ready to use. 

It is difficult to give exact directions for making this 
preserve, but if one acquires the art of it they will find it well 
worth the effort. 

U. S. SENATOR MILES POINDEXTER, State of Washington 

Chairman, Committee on Mines and Mining 

Orange Marmalade 

One grapefruit, 1 orange and 1 lemon. Slice the fruit 
peel and all ; to 1 cup of fruit add 3 cups of cold water, letting 
it stand over night; next day boil until the rind is tender, 
letting it again stand over night. To 1 cup of fruit add 1 cup 
of sugar. Let juice come to a boil and add sugar, letting it 
boil until it jellies. 

PRANK W. MAHIN 

American Consul to Amsterdam, Netherlands 

Raspberry Jam 

One and i/4 lbs. of sugar to 1 lb. of fruit. Put the sugar 
in preserving kettle and allow to melt slowly on the back 
of the stove, being careful it does not burn ; it will take several 
hours for the sugar to melt. When very hot add the rasp- 
berries and boil very fast 3 minutes, when it will be clear 
and ready to put in glasses. Currants or strawberries may be 
treated in the same way. 

Note : This method of making jam gives all the flavor of 
fresh fruit and beautiful color. 

U. S. SENATOR D. W. FLETCHER, State of Florida 

Orange Marmalade 
One orange, 1 lemon, and 1 grapefruit (thick skinned is 
best). Remove skins in quarters. Boil % of an hour; change 
water and boil % of an hour; repeat and drain; 14 of P^el 
strip in fine pieces and % of peel grind coarsely in meat chop- 
per. Slice the fruit, remove seeds, core ; mix with the peel and 
cover with 3 times its weight in water. Boil 1 hour. Add equal 
weight in sugar and boil 1 hour, or until the syrup is the color 
of amber and as thick as honey. Put into glasses ; cover with 
melted paraffine when cold. 



THE ALL-AMERICAN COOK BOOK 149 



MAJ.-GENERAL WILLIAM WIEGEL, U. S. Army 

Celestial Jam 

Put through food chopper l^^ lbs. of raisins (seeded), 
2y2 lbs. pitted cherries, 4% large oranges, pulp and riud, and 
5 lbs. of sugar. Boil very slowly 1 hour. Seal while hot. 



"My dear Mrs. Brebner: 

"Please pardon by long delay in answering 
your letter of March 15, 1922. I have been wait- 
ing for my property to arrive from Camp Dix, 
N. J., in which I have many valuable recipes gath- 
ered during my long service in the army, but, at 
the present time, this property is still somewhere 
en route. Hence, I will consider it a favor if you 
will put my name to one or more recipes that you 
may furnish to put in your book. 

"I heartily indorse your work, and I believe a 
book of this kind will bring in a good revenue to 
the dependent families and wounded of our late 
war. No doubt it will be both valuable to the 
people who buy such a book for the many valuable 
recipes contained therein, but, in addition, it will 
be a souvenir of this generation to the generations 
to come in that it contains the names of the dis- 
tinguished men of this time. I assure you that 
you have my hearty support, and you are at 
liberty to associate my name with one or more 
recipes that you may select. 

"I deem it an honor to be asked to contribute 
this mite to such a worthy cause. I trust my 
tardiness in writing may not have held up your 
publication. 

"Sincerely yours, 

"WILLIAM WEIGEL, 
"Brig.-General, U. S. Army." 



150 THE ALL-AMERICAN COOK BOOK 



L. L. EEENA 

American Consul-General to Warsaw, Poland 

Pineapple Conserve 

One lb. of dried apricots which have been soaked 1 hour, 
1 large diced pineapple, 4 oranges and 1/2 lb. of English 
walnut meats. Gently simmer and add to each cup of fruit 
1 cup of sugar. When consistency of marmalade it is ready 
to seal. 

MAJ.-GENERAL JOHN F. MORRISON, U. S. Army 

Grape Conserve 

Five pounds of grapes, 4% lbs. of sugar, 1 lb. of raisins 
and % lb. nuts. Pulp grapes and cook until seeds may be 
removed easily; then strain and add skins and other ingredi- 
ents. Cook about 30 minutes. 

BRIG.-GENERAL J. L. KERNAN, U. S. Army 

Blackberry Pickle 

Boil 7 lbs. of blackberries with 5 lbs. of sugar and 1 pt. 
of best cider vinegar until berries are done. Skim out the ber- 
ries, boil the juice until thick as syrup, pour over the berries, 
cover and keep in cool (not cold) place. Will keep several 
months without being sealed. 

GOVERNOR N. L. MILLER, State of New York 

Pumpkin Conserve 
Pare and cut in small pieces (cubes) 7 lbs. pumpkin, 5 lbs. 
sugar, mix and stand over night. In morning slice 1 orange 
and 3 lemons. Bring all to a boil and simmer until done. 

GOVERNOR ROBERT D. CARY, State of Wyoming 

Chutney 
Four cups of sliced sour apples, 8 cups of chopped green 
tomatoes, 4 cups of chopped raisins, 1 shallot, chopped, ^4 cup 
of salt, 2 onions chopped, 6 cups of brown sugar, 1 qt. of best 
vinegar, 1 inch of ginger root, and 1 teaspoon of cayenne 
pepper. Mix all ingredients and cook all day. Cool, then boil 
hard for 5 minutes, stirring constantly. Fill sterilized jarsj 
seal while hot. 



THE ALL-AMERICAN COOK BOOK 151 



CONGRESSMAN A. T. SMITH 

Chairman, Committee on Alcoholic Liquor Traffic 

Sweet Pickles 

Take ordinary sour cucumber pickles and slice them very 
thin. Place between the layers of the sliced pickles sugar, 
mixed with pickling spices. Let them stand for 24 hours before 
using and serve in quantity desired. 

U. S. SENATOR F. B. WILLIS, State of Ohio 

Corn Salad 

Twelve large ears of corn, 13 large onions, large stalk of 
celery, 4 green peppers, 4 red peppers, 14 cup of salt, 1 small 
cabbage, 3 pts. of best cider vinegar, and 2 lbs. of brown sugar. 
Cut corn from the cob and grind with other ingredients. Boil 
all together for 20 minutes ; take from fire and add 3 teaspoons 
of mustard dissolved in cold water. Seal while hot. 



152 THE ALL-AMERICAN COOK BOOK 



Mrs. Gertruble Stafford Brebner, 
Chicago, Illinois. 

"I congratulate you on your very laudable 'double-bar- 
reled' ambition. It is certainly a fine and noble idea to aim 
for such beneficial and material assistance for the Disabled 
Veterans, and it is almost equally praiseworthy to teach the 
people of this country how to cook. I am only sorry that I 
can't write you out a recipe, but you are quite at liberty to 
tag any dish south of the Mason and Dixon Line with my mark. 
I make this condition, as I was bred in 'Old Kentucky,' and 
my tastes sorter run to Southern dishes." — General Radford. 



CHAPTER XVIII. 

CONFECTIONERY 

There is a best way to do everything, even if it be but 
to boil an egg. — R. W. Emerson. 



BRIG.-GENERAL J. W. RUCKMAN 

(Placed in memory of General Ruckman by his daughter, 
Marjorie Campbell Ruckman.) 

Fudge 

Two cups of granulated sugar, 1 cup of milk, 1 tablespoon 
of butter, % cake Baker's unsweetened chocolate, vanilla ex- 
tract. Shave the chocolate ; add milk, sugar and butter. Cook 
over gradually inereassing fire for about 20 minutes, stirring 
constantly or until it "balls" when dropped in cold water. 
Remove from stove and beat hard for 3 or 4 minutes; then 
add vanilla and pour into buttered pans. 

GENERAL G. W. GOETHALS 

Marchpane, Lubeck Style 

Blanch and skin 1 lb. of fresh sweet almonds. Cut out all 
discolored parts, wash, dry with a cloth, grate as fine as pos- 
sible or pound to a paste ; then put on slow fire with 1 lb. sifted 
powdered sugar and 1 tablespoon orange blossom water in a 
graniteware saucepan, and stir until it no longer sticks to the 
hand. Then pour at once on board sprinkled with sugar, roll 
out to desired thickness, using a little more sugar if required. 

This paste can be cut in fancy shapes, or molded into pears, 
apples, bananas, etc., or a large round disc may be decorated 
with rim of the same material and the center ornamented with 
molded fruits, the rim dented fancifully and inlaid with candied 
orange or lemon peel cut in small squares, lozenges, triangles, 



154 THE ALL-AMERICAN COOK BOOK 



bars and circles. When done, dry in a cool oven. The paste 
must remain white and soft. The fruits may be colored with 
candy coloring. 

PAUL JOSSELYN 

Assistant Chinese Secretary, American Legation, Peking, China 

Soft Nougat 

Whip 1/^ lb. powdered sugar and whites of 3 eggs in gran- 
ite ware saucepan over hot fire to thick batter. Then add % 
lb. blanched and chopped almonds, 1 tablespoon vanilla sugar 
and if desired, 2 ozs. candied orange peel chopped. When well 
mixed, spread out evenly on wax paper, in a shallow pan, 
about 1 inch thick, lay wax paper on top, put another pan 
on top as a weight and dry 5 minutes in moderate oven. Then 
cut up quickly or shape into a horn of plenty, or basket, before 
it hardens. 

W. A. BICKERS 

American Consul to Pureto Plata, Dominican Republic 

Cocoanut Candy 

One cocoanut coarsely chopped, 1 lb. of sugar, % pt. of 
water, 1 inch of ginger with a little lemon rind. Boil all 
ingredients together, being careful not to burn, until it threads, 
then drop with a teaspoon onto buttered plates, and allow 
to cool. 

ALBERT HALSTEAD 

American Consul-General to Montreal, Canada 

Chocolate Loaf Candy 

Four cups granulated sugar, 1 heaping tablespoon butter, 
iy2 cups sweet cream, 1 oz. of chocolate (dissolved in a little 
warm water), 1 tablespoon glucose (can be omitted). Place 
over fire and stir until it begins to boil. Do not stir after it 
boils. Cook until it forms a soft ball when dropped in cold 
water. Pour on buttered platter to cool. Do not scrape kettle. 
When cool work into heap with wooden spoon or paddle, add 
1 tablespoon vanilla, stir until the whole mass grains. Cover 
with damp cloth and let set % hour, then with the hands 
work it until soft and smooth, add 1^^ cups nut meats, shape 
into loaf and slice. 



THE ALL - AMERICAN COOK BOOK 155 

GEORGE ORR 

American Consul to Panama City, Panama 

Pralines 

Put 1 cup of powdered sugar, % cup of maple syrup, and 
14 cup of cream in blazer. Bring to the boiling point, and let 
boil until a soft ball may be formed in cold water. Extinguish 
flame, and heat mixture until creamy. Add 1 cup of pecan or 
walnut meats. 



U. S. SENATOR H. S. NEW 

Chairman, Committee on Territories and Insular Possessions 

Cocoanut Steeples 

Grate a small cocoanut and mix it with % of a cup of gran- 
ulated sugar. Then stir in the white of 1 egg, beaten stiff; 
roll in small balls and form a peak on the top. Bake in a quick 
oven till the top of the peak turns brown. 

HUNTER SHARP 

American Consul to Edinburgh, Scotland 

Turkish Candy 

Two pounds of sugar, 1 lb. of glucose, % lb. almonds (or 
nuts of any kind) chopped, % cup water, whites of 2 eggs 
beaten, teaspoon vanilla. Boil sugar, glucose and water to- 
gether until brittle when dropped in cold water, remove from 
fire and add slowly the whites of eggs, nuts and vanilla. Stir 
until very thick and white. Pour into mold and when cold 
cut in slices. 

EDWARD E. BRODIE 

American Minister to Bangkok, Siam 

Allegrette 

Two cups granulated sugar, ^ cup milk, about ^2 cake 
Baker's bitter chocolate. Cook sugar and milk together slowly 
until it forms a soft ball in cold water. Then beat until hard 
enough to roll in balls about the size of a hickory nut. Place 
these on a buttered platter and let cool. Steam chocolate over 
teakettle until soft. Use small fork for dipping fondant in 
chocolate. Then place each one on oiled paper. Drop % 
walnut on top of each candy before chocolate dries. 



156 THE ALL-AMERICAN COOK BOOK 



MAJ.-GENERAL LEONARD WOOD 

Governor-General, Philippine Islands 

Glazed Fruit 

The best glazing for fruits is fondant, but a good glazing is 
made as follows: Boil to hard ball (247°), without stirring, 2 
cups of sugar in 1 of water. Put each fruit or nut on new 
hat pin or knitting needle, dip carefully into hot syrup and 
place on buttered or waxed paper. For a heavy coating dip 
a second time when cold. Pecans, walnuts, Brazil nuts, cher- 
ries, raisins, grapes may be glazed in this way, also seedless 
oranges, peeled and carefully separated into sections without 
breaking into the pulp. 

BRIG.-GENERAL ROBT. C. DAVIS, U. S. Army 

Crystallized Bananas 

Remove skins from large ripe bananas, cut into slives 14- 
inch thick, sprinkle with fine sugar, lay out on boards and 
dry in the sun, each day, turning over several times as fruit 
dries, and dust with sugar. In a few days it becomes a 
delicious and delicately flavored fruit. 

CONGRESSMAN F. W. MONDELL, State of Wyoming 

Sugarless Sweets 

One cup of stoned dates; add 1 cup of raisins and 1 cup 
of nuts (ground). Run all through food chopper and roll in 
balls. Coat with chocolate or roll in cocoanut if desired. 

U. S. SENATOR T. H. CARAWAY, State of Arkansas 

Caramel Almonds 

Toss or mix i/^ lb. of blanched, skinned and well dried 
almonds in 1 dessert spoon of butter, until well covered, pour 
into candy tin and bake to a delicate brown in moderate oven, 
stirring frequently. Then stir into l^ cup of sugar boiled to 
the caramel stage, until well coated, pour on buttered slab and 
break apart when cold. 



THE ALL-AMERICAN COOK BOOK 157 



GLOSSARY 

Anchovy — A fish caught in the Mediterranean. 

Anchovy Essence — Consists of pounded anchovies cooked with 
water, vinegar, spices, and mushrooms. 

Angelica — ^A plant, the stalks of which are preserved, used for 
decorating. 

Appetizers — Cold hors d'oeuvres, side dishes, served prelimi- 
nary to the dinner, supposed to create an appetite for 
something more substantial. 

Au, Aux — To or with. 

Bain-marie — A double boiler. 

Bisque — A paste or puree. 

Blanch — To scald. 

Bombe — Ices in a mold, an outside coating of one kind, a filling 
of another. 

Bouchee — Mouthful. 

Bouillon — Beef broth. 

Brioche — A bread made rich with eggs. 

Brochette — A skewer. 

Caviare — Salted and smoked sturgeon roe. 

Cutlets — Steaks of veal, lamb, mutton, or pork. 

Entree — A made dish served as a course or between courses. 

Foie-grass — Fat liver; especially the liver of fat geese. 



158 THE ALL-AMERICAN COOK BOOK 

Fondue — Cheese and eggs cooked together. 

Fondant — Cooked and beaten sugar, ready to flavor and mold 
for centers of bonbons. 

Francaise — In French style. 

Frappe — Half frozen. 

Fricassee — Originally meat fried and served with a sauce. 

Gherkins — Small cucumbers. 

Giblets — The neck, liver, gizzard, and heart of poultry or game. 

Glace — Glossed over. 

Hors d'cBuvres — Side dishes. 

Italienne — In Italian style. 

Jardiniere — Mixed vegetables. 

Koumiss — Fermented milk. 

Macedoine — A mixture of several fruits or vegetables. 

Marrons — Chestnuts. 

Mayonnaise — Salad sauce. 

Meringue — Mixture of sugar and white of egg beaten together. 

Mignon — Small. 

Mousse — Moss, froth, something light and spongy. 

Mulligatawny — Curry soup. 

Noir — Black. 

Papillote — Paper. 

Parfait — Perfect. 

Pate — Paste. 

Pilaf — Turkish dish of rice and tomatoes. 
Potage — Soup. 

Printaniere (a la) — With young spring vegetables. 

Puree — Ingredients rubbed through a sieve. 

Ragout — A highly seasoned fish or meat dish. 



THE ALL-AMERICAN COOK BOOK 159 

Rissoles — Something crisp. 

Riz — Rice, 

Rioux — Butter and flour mixed and used for thickening. 

Scones — Scotch name for baking powder biscuit. 

Sorbet — Frozen punch. 

Souffle — A puff, something light and fluffy. 

Syllabub — Old English name for whipped and flavored cream. 



Canapes are made from white, graham, and brown bread, 
sliced very thin and cut in various shapes. They may be 
dipped in melted butter, toasted or fried. The slices may be 
covered with any of the following mixtures. Served hot or 
cold. 



160 THE ALL-AMERICAN COOK BOOK 



VEGETABLES AS MEDICINE 

Watercress is an excellent blood purifier. 

Lettuce has a soothing effect on the nerves and is excel- 
lent for sufferers from insomnia. 

Tomatoes are good for a torpid liver, but should be 
avoided by gouty people. 

Spinach has great aperient qualities, and is far better than 
medicine for sufferers from constipation. It is also excellent 
for kidney troubles. 

Beet root is fattening and food for people who want to 
put on flesh. So are potatoes. 

Parsnips possess the same virtues as sarsparilla. 

Apples, carrots and Brazil nuts are excellent for sufferers 
from constipation. 

Raw carrots cure indigestion. When cooked they will cure 
asthma. 

Celery contains sulphur and helps to purify the blood. 



CHAPTER XIX. 

SPOON BREADS 

Economy is the household mint. — Old Proverb. 



COL. GEORGE HARVEY 

American Ambassador to England 

Delicious Ginger Bread 

One cup of sour cream, 1 cup of molasses, 1 cup of sugar, 
1 egg, 1 teaspoon each of soda, allspice, ginger and cinnamon, 
^ teaspoon of salt, 2 cups of flour, 1 cup of raisins and ^2 
cup of walnut meats (floured). Mix in order given. Bake in 
medium oven. 



REAR-ADMIRAL J. W. OMAN, U. S. Navy 

Thin Ginger Bread 

One cup of sugar, generous V2 cup of butter, % cup of 
milk, iy2 scant cups of flour, 1 scant teaspoon of ginger and 
a pinch of salt. Spread on tin sheets (very thin). Bake in 
quick oven and cut in squares while hot. 

J. G. EMERY 

Former National Commander of the American Legion 

Ginger Bread 

One-half cup of brown sugar, I/4 cup of olive oil, 1^ cup 
of molasses, 1^ cup of hot water, 1^ teaspoon of soda dissolved 
in water, 1 cup of flour, 1^ teaspoon of ginger, i/^ teaspoon 
of cinnamon, and 1 egg, beaten light, added last. Bake in a 
very slow oven. Eat while warm. 



162 THE ALL-AMERICAN COOK BOOK 



ALBERT B. FALL 

Secretary of the Interior 

Soft Ginger Bread 

Two eggs, 1 cup of molasses, 1 level teaspoon of soda, 1 
tablespoon of butter and 1 heaping tablespoon of ginger. 
Dissolve the soda in 1 cup of boiling water, add to the above 
ingredients, which have been thoroughly mixed, then add 3 
cups of cake flour. Bake in a quick oven. Serve with hard 
sauce. 



COL. PETER MURRAY, U. S. Army, Governor's Island, N. Y. 

French Ginger Bread 

Sift 1% lbs. of flour, % lb. of rice flour, 1 oz. of baking 
powder together 6 times. Put 1 pt. each of honey (or molassesj 
and butter in warm jar and keep warm, until butter is melted. 
Mince the rind of 2 lemons, and mix with % pt. of almond 
paste, 2 ozs. of ground ginger, % teaspoon ground nutmeg and 
pinch of ground clove. Stir the liquid into the flour, also 
spices, and beat hard 20 minutes. Bake in 2 or 3 buttered pans 
in moderate oven. Cover with light icing and cut when cool. 

REAR-ADMIRAL BENSON, U. S. Navy 

Spoon Bread 

One cup of commeal scalded with almost boiling hot water, 
stirring constantly add 2 cups of milk, 2 eggs, lump of shorten- 
ing and a little yeast or baking powder. Batter must be thin 
to be good. Bake in a deep dish. Serve hot, 

GOVERNOR J. B. A. ROBERTSON, State of Oklahoma 

Southern Spoon Bread 

Heat 1 pt. of fresh milk, nearly to boiling ; gradually stir 
in ^2 cup of cornmeal and cook until the consistency of mush, 
add y2 teaspoon of baking powder, 1 teaspoon of salt, and 
the yolks of 4 eggs beaten light ; fold in the egg whites, beaten 
until stiff. Pour into a greased baking dish and bake ^ hour. 
Serve at once with butter from the dish in which it was baked. 



THE ALL-AMERICAN COOK BOOK 163 



MAJOE-GENERAL M. M. PATRICK, U. S. Army 

Chief of the Air Service, War Department 

Virginia Spoon Bread 

One cup of white cornmeal (water ground if possible), 3^ 
cups of sweet milk, 2 eggs, I/2 teaspoon of salt, 1 tablespoon 
each of butter and lard, 2 teaspoons of baking powder. Melt 
butter and lard together, put milk and lard and butter with 
eggs ; put baking powder and salt in cornmeal ; mix liquids and 
meal. Bake in moderate oven in deep dish, 40 minutes. 



GOVERNOR HENRY J. ALLEN, State of Kansas 

Spoon Corn Bread 

Heat 1 pt. of milk to the boiling point and stir in i/^ pt. 
of cornmeal and % teaspoon of salt, but do not work. Sep- 
arate the whites and yolks of 4 eggs and stir yolks into batter. 
Add the whites last, stirring as little as possible. Bake in 
moderate oven. 



BRIG.-GENERAL J. L. HINES, U. S. Army 

Ft. Sam Houston, Texas 

Virginia Spoon Bread 

Heat ^ pt. of sweet milk to boiling point, stir in y^ cup 
of cornmeal, cook 5 minutes ; then beat tablespoon of butter 
and 1/2 remaining milk (i/4 pt.) into the mush, add 1 beaten 
^g^, beat vigorously once more. Gradually beat in remaining 
milk. Put mixture into buttered dish and bake 25 minutes in 
hot over. Serve at once. 



CAPT. RALPH EARLE, U. S. Atlantic Fleet 

At Anchor, Guantanamo Bay, Cuba, U. S. S. Florida, Flagship 

Rich Com Bread 

One cup of cornmeal, 1 cup of flour, 4 teaspoons of baking 
powder, ^ cup of sugar, % teaspoon of salt, \y<2. cups of milk, 
14 cup of butter and 2 eggs. Mix dry ingredients, add eggs 
well beaten with milk and batter melted ; bake in shallow pans 
well-greased in hot oven 15 to 20 minutes. 



164 THE ALL-AMERICAN COOK BOOK 

GOVERNOR THOMAS E. KILBY, State of Alabama, 

Corn Bread 

Beat lightly the yolk of 1 egg, 1 pt. of buttermilk or 
clabber, 1 tablespoon melted lard, add corn meal to the con- 
sistency of batter bread ; last thing add % teaspoon of soda 
and white of egg, well beaten. Pour into hot pan (an iron 
skillet is best). Do not permit batter to stand a minute after 
mixing. 



BRIG.-GENERAL H. JERVEY 

U. S. Army 

Virginia Batter Bread 

One cup of corn meal, 1 tablespoon of lard and 1 teaspoon 
of salt ; mix with 2 cups of boiling water ; add 2 eggs and 
beat well, adding 1 cup of milk last. Bake in pudding dish 
and serve in same, using spoon. 



ADMIRAL A. GLEAVES 

U. S. Navy, Commandant First Naval District, Navy Yard, 

Boston, Mass. 

Virginia Corn Bread 

One quart of white corn meal, 1 qt. of milk, 3 eggs, pinch 

6 of salt. Boil 1 pt. of milk and pour on the meal ; beat eggs 

separately, add the other pint of milk and eggs to the scalded 

meal. Melt butter in the baking dish and pour in the batter 

(have dish hot when batter is poured in). Bake 20 minutes. 



BRIG.-GENERAL C. G. LONG 

U. S. Marine Corps 

Bannock 

One cup of Baltimore pearl meal scalded with 2 cups of 
milk ; when cool add piece of butter size of an egg, 1 table- 
spoon of sugar, pinch of salt, yolks of 2 eggs ; when well mixed 
add the whites of 2 eggs, beaten to a froth. Bake 20 minutes 
in a deep pie plate. Serve at once. 



THE ALL-AMERICAN COOK BOOK 165 



HERBERT 0. HOOVER 

Secretary of Commerce 

Spoon Bread 

One cup of com meal (white or yellow), 1 cup of sweet 
milk, 2 cups of boiling water, 1 or 2 eggs, butter size of walnut, 
and 1 teaspoon of salt. Put the meal into sauce pan and pour 
boiling water over it. Add the salt and butter while cooking. 
Cook this 5 minutes, stirring constantly. Remove from the 
stove and add (stirring the mixture) the milk and eggs (which 
Bhould be beaten well). Bake in moderate oven 30 minutes, 
using shallow pans. The addition of rice, about 2 tablespoons, 
will greatly improve this bread. 



CONGRESSMAN T. M. BELL, State of Georgia 

Light Com Bread 

Take 1 gal. of com meal, 1 heaping teaspoon of soda, and 
mix with enough hot water to make a soft dough. Put in a 
vessel to rise (takes about 7 hours) and stand in a warm 
place. Take 2 cups of flour, 2 cups of syrup and 1 heaping 
teaspoon of soda, mix well and add to risen dough, which 
will be thin. Put in a greased covered pan and bake in a 
slow oven 3 hours, or until done. This makes a large loaf. 

CAPT. W. M. CROSE 

Commandant U. S. Naval District, Cavite, Philippine Islands 

Hasty Coffee Cake 

Four tablespoons of butter, I/2 cup of sugar, l^ cup of 
milk, 11/^ scant cups of flour, % teaspoon of salt, 1 egg^ and 
3 teaspoons of baking powder. On top of batter, in the baking 
pans, put lumps of butter, cinnamon and nuts. Bake as other 
coffee cakes. 

KNOX ALEXANDER 

American Consul to San Luis Potosi, Mexico 

"EUen Maria" 

One cup of brown sugar, 1 cup of sour milk, 2 cups of 
flour, % cup of shortening, 3 teaspoons of cinnamon, 2 tea- 



166 THE ALL-AMERICAN COOK BOOK 



spoons of cloves, 2 teaspoons of allspice, 1 teaspoon of soda, 
y^ cup of currants, y^ cup of raisins, % cup of chopped nut 
meats, 1 tablespoon of molasses and 2 eggs. Put the soda 
in the dry flour, put all ingredients in the mixing bowl, and 
beat hard 3 minutes. Bake in loaf, layers, or muffin rings. 
This recipe makes a good cake, leaving out nuts, raisins and 
currants. 



GEORGE ORE 

American Consul to Panama City, Panama 

Yankee Peach Cake 

Stir 2 teaspoons of baking powder, i/^ teaspoon of salt 
with 2 cups of flour. Work in y^ cup of butter. Add 1 beaten 
^^% to 1 cup of milk and stir into flour. Butter pie tin and 
pour in mixture, pressing into tops of dough, 6 peaches, peeled, 
stoned, and cut in quarters. Mix 1 tablespoon of cinnamon 
and 3 tablespoons of sugar, and sprinkle over the top. Bake 
and serve with butter. 



GOVERNOR P. P. BAXTER, State of IMbine 

Through courtesy of Mrs. Susan Ballou 

Kaffee Klatch 

Pour eggs, 1 cup of sugar, 1 cup of flour, 1 teaspoon of 
baking powder, 1 tablespoon of coffee essence. Beat yolks 
of eggs with sugar, add flour and baking powder, coffee 
essence, and last, beaten whites of the eggs. Bake in 2 round 
tins. Whip 1/2 pt- of cream and place between the layers 
(unsweetened). Icing: White of egg (beaten stiff), with y^ 
cup of confectioner's sugar flavored with coffee essence. 



COMMANDER M. K. METCALF 

Department of the U. S. Navy, General Board 

Coffee Cake 

One cup of sugar, 1 cup of flour, 1 tablespoon of lard, 1 
tablespoon of butter. Mix and take out a scant ^4; to what 
is left add 1 slightly beaten ^%^, 1 cup of milk, 1 cup of flour, 
2 teaspoons of baking powder and pinch of salt. To what is 



THE ALL-AMERICAN COOK BOOK 167 



reserved add 1 teaspoon of cinnamon and spread over the top. 
Bake 25 minutes in moderate oven. 



W. M. MOONEY 

Chief Clerk and Superintendent Post Office, Washin^on, D. C. 

Blackberry Gems 

Line small gem pans with rich biscuit dough ; fill the 
center with blackberries, sprinkle with sugar and bake in a 
quick oven. Turn out with care; dust with confectioner's 
sugar and serve with cream. 



W. K. WILLIAMS 

Former Assistant Secretary of War 

Pop Overs 

Four eggs, 1 pt. of milk, 1 pt. of flour, y^2 level teaspoon 
of salt, butter the size of an egg. Makes thin batter. Bake 
in muflBn rings y^ full, in very hot oven. About 20 minutes 
required. 



CONGRESSMAN J. W. FORDNEY, State of Michigan 

Chairman, Ways and Means Committee 

Graham Gems 

One ^g^, y^ cup of brown sugar, 3 cups of buttermilk, 1 
teaspoon of salt, 3 teaspoons of soda (scant), 3 cups of graham 
flour, sifted before measuring, and 2 tablespoons of melted 
butter. Bake in gem pans. 



BRIG-GENERAL W. S. GRAVES 

U. S. Army, Camp Dix, N. J. 

Pop Overs 

Two eggs, pinch of salt, large coffee cup of milk, same 
cup not quite full of flour; beat eggs well together, add the 
salt, then the milk, beat all together with tg^ beater (never 
use a spoon). Bake in cold gem pans in quick oven, but not 
hot enough to brown before pop overs have a chance to rise. 



168 THE ALL-AMEEICAN COOK BOOK 



FRANK 0. LOWDEN 

Former Governor, known as "Illinois' War Governor" 

Graham Muffins 

One egg, 1 teaspoon of salt, 2 cups of milk, 2 tablespoons 
of melted butter, I14 cups white flour, I14 cups of graham 
flour, and 2 teaspoons of baking powder. To the beaten egg, 
add the salt and milk; stir in the flour and the butter; add 
the baking powder. Bake in a hot oven until brown (about 
20 minutes). 



COLONEL FRANK WHITE 

Treasurer of the United States 

Note : Colonel White 's favorite Sunday morning break- 
fast consists of bacon, fried apples and coffee. 

Date Muffins 

Two tablespoons of butter creamed with i/4 cup of sugar, 
2 well beaten eggs, 1 cup of milk, 2 cups of flour, 2 teaspoons 
of baking powder. Beat thoroughly together; add 1 cup of 
finely cut dates. Bake in quick oven 20 minutes. Makes 1 
dozen muffins. 



COL. F. W. PHISTEREB 

U. S. Army, Ft, McPherson, Georgia — 

Sally Lunn 

Two eggs, 2 tablespoons of melted butter, 1 cup of sweet 
milk, 2 tablespoons of sugar, 2 cups of flour and 2 teaspoons 
of baking powder. 



THE ALL-AMERICAN COOK BOOK 169 



GEORGE WASHINGTON'S FAVORITE BREAKFAST 

BREAD 

Sent through courtesy of a Rear Admiral in the U. S. Navy 

Sally Limn 

Two cups of flour, butter size of egg, 2 eggs, 1 cup of 
milk, 1 teaspoon of sugar, l^ teaspoon of salt, y^ yeast cake 
dissolved in a little warm water. Rub the butter in the flour 
with salt and sugar, add the eggs beaten separately, yeast 
and milk. It should not be a thin batter; some flour takes 
more liquid than others. Leave out some milk if necessary. 
Set to rise in cups, or in loaf pans, several hours, or all 
night. Bake in a moderate oven as for rolls. 

Note: Sally Lunn was George "Washington's housekeeper 
and her name is given to the dish. 



170 THE ALL-AMERICAN COOK BOOK 



USES OF LEMONS 

The lemon is not sufficiently appreciated from a hygienic 
standpoint; for instance: 

Lemon juice removes stains from the hands. 

A dash of lemon juice in plain water is an excellent tooth 
wash ; it not only removes the tartar, but sweetens the breath. 

Lemon juice applications will allay irritation caused by the 
bites of insects. 

The juice of a lemon taken in hot water on awakening is 
an excellent liver corrective, and for stout people is better than 
any "anti-fat" medicine ever invented. 

Glycerine and lemon juice, half and half, on a bit of 
absorbent cotton is the best thing in the world wherewith to 
moisten the lips of a fever-parched patient. 

Lemon juice and salt will remove rust stains. 

For a manicure aid lemon juice is all that is necessary for 
loosening the cuticle and for brightening and cleansing the 
nails. 

Save your lemon rinds and dry them for kindling ; a hand- 
ful will revive a dying fire. 



HELPFUL HINTS 



COMMON WAYS OF COOKING FOOD 

Baking is cooking in confined heat in the oven. Examples: 
Bread, cake, meat. This method when applied to meat is 
commonly called roasting. Before baking, see that the 
oven is clean and heated to the desired temperature. 

Boiling is cooking by immersion in water at 212°. F. Exam- 
ples: Potatoes, cabbage, macaroni. 

Braising is a combination of stewing on the top of the range, 
and baking in the oven, with or without vegetables. Exam- 
ples: Tough meats, fowl, whole liver. 

Broiling or Grilling is cooking over or under direct heat, as 
over glowing coals or under a gas flame. Examples: 
Steaks, chops. 

Fricasseeing is commonly a combination of stewing and saute- 
ing. Examples : Fowl, f orequarter of lamb or veal. 

Frying is cooking by immersion in hot, deep fat. Examples: 
Doughnuts, croquettes. 

Pan-baking or Pan-broiling is cooking in a lightly greased or 
ungreased hot frying pan or griddle. Examples: Steak, 
English muffins, griddle cakes. 

Pot Boasting is cooking in an iron kettle or earthen pot in a 
small amount of water, after meat has been quickly 
browned in a small amount of fat in the frying pan or 
kettle. Cook slowly until very tender with or without 
vegetables. 



172 THE ALL-AMERICAN COOK BOOK 



Roasting is cooking before an open fire. This method is seldom 
used in small households, although the baking of meats is 
commonly called roasting. 

Sauteing is cooking in a small amount of fat in a shallow pan 
on top of range. Examples: Sliced fish, meat, potatoes, 
eggs. 

Simmering is cooking in liquid at 185° F. The bubbles should 
always be below the surface. Examples: Ham, corned 
beef, soups. 

Steaming. Dry Steaming is cooking by heat or steam, as in 
double boiler or tin, over or surrounded by boiling water. 
Examples: Rice, brown bread. 

Moist Steaming is cooking by direct contact with steam, as in 
a steamer or colander, over boiling water, closely covered. 
Examples: Fowl, puddings, dumplings. 

Stewing is cooking slowly in a small amount of water (about 
160° F.) until food is very tender. Examples: Beef, 
lamb, vegetables. 



THE ALL-AMERICAN COOK BOOK 173 



TABLE OF WEIGHTS AND MEASURES 



1 teaspoon =60 drops 

3 teaspoons =1 tablespoon 

16 tablespoons = 1 cup 

1 cup = l^ pint 

2 pints =1 quart 

Butter, 2 tablespoons solidly packed =1 ounce 

Butter, 2 cups solidly packed ^1 pound 

Chocolate, 1 square =1 ounce 

Coffee, 41^ cups = 1 pound 

Eggs, 9 in shells =1 pound 

English Walnuts, chopped, 5 cups =1 pound 

Flour, 4 tablespoons =1 ounce 

Flour, Pastry, 4 cups =1 pound 

Flour, Bread, 4 cups =1 pound 

Flour, Entire "Wheat, 3% cups =1 pound 

Flour, Graham, 4I/2 cups =1 pound 

Meat, 2 cups finely chopped =1 pound 

Oatmeal, 2% cups =1 pound 

Oats, Rolled, 5 cups =1 pound 

Rice, 1% cups ^1 pound 

Rye Meal, 41/^ cups ^1 pound 

Sugar, Brown, 2% cups =1 pound 

Sugar, Confectioner's, 3% cups =1 pound 

Sugar, Granulated, 2 cups =1 pound 

Sugar, Powdered, 2% cups =1 pound 

Sugar, or Salt, 2 tablespoons =-=1 ounce 



174 THE ALL-AMERICAN COOK BOOK 



WHEN COOKING OYSTERS 

Never salt soups or stews until just before removing 
from the fire. 

In frying oysters a little baking powder added to the 
cracker crumbs will greatly improve them. 

Escalloped oysters retain their flavor better if covered 
while cooking. 

Half the liquor, heated, or hot milk, may be poured over 
escalloped oysters when half baked. 

It is always better to handle oysters with a fork, as con- 
tact with the hands may make them tough. 



DIGESTIBLE CABBAGE 

Cabbage is made digestible by first slicing and then putting 
in boiling water with a pinch of soda and some salt, and boil- 
ing just 15 minutes. 



PRUNE DESSERT 

Soak prunes over night. Boil slowly until very tender. 
Sweeten to taste. When they have cooled in their own liquor, 
pierce one side with a pointed knife, remove the stone and 
fill with chopped nuts and raisins, mixed. Serve with whipped 
cream. 



TENDER PINEAPPLES 

The toughness of pineapples is almost entirely eliminated 
by slicing the fruit up and down, from stem to blossom end, 
instead of through the core as is usually done. Thrust a fork 
into the blossom end to hold the apple steady and slice until 
you come to the hard, pithy core, which can then be discarded. 
This trick was taught me by an old pineapple grower and 
makes all the difference in the world in the tenderness of this 
fruit, which is usually hard and chippy when sliced with 
instead of against the grain. 



THE ALL-AMERICAN COOK BOOK 175 



POULTRY 

For market, dry picking is the best way — that is, pulling 
out the feathers immediately after killing, while the poultry 
is still warm, but for home consumption, the scalding method 
is quicker and easier. After killing dip in scalding hot water 
and move about for a few minutes, then pick as quickly as 
possible. Ducks should be scalded a little longer and then 
wrapped in canvas or any close cloth, to steam about 5 to 10 
minutes, after which the feathers can be easily pulled. The 
hairs should be singed off by holding and turning the poultry 
in the flames of a lighted twist of paper, or some burning 
alcohol. Wash thoroughly and dry, and then lay on several 
folds of paper, and clean at once. The quicker poultry is 
cleaned, the better, but it is best not to cook it until 24 hours 
after killing. 

After singeing, and before drawing, pull out all pin 
feathers, then elut off the head, and next cut through the skin 
around each leg, about IV2 inches below the first leg, being 
careful not to cut tendons. Place the leg with the cut over the 
edge of a table, press downward to snap the bone, then take 
the foot in the right hand, holding the bird firmly in the left 
hand, and pull off the foot, and with it the tendons. Make a 
lengthwise cut through the skin just below the breast bone, 
large enough to admit the hand, and remove the entrails entire, 
by first carefully loosening them all around, and then bringing 
the hand forward, grasping the entrails firmly, and with one 
pull drawing them out. The lungs and kidneys, on either side 
of the backbone, should next be removed, and then the wind- 
pipe and crop, close to the skin of the breast, by inserting two 
fingers under the neck skin. Draw down the skin and cut the 
neck off close to the body, leaving on enough skin to close up 
the opening after the crop is partly filled with a little dressing. 
The giblets (gizzard, heart and liver) should next be carefully 
separated from the entrails, being careful not to break the gall 
bag attached to the liver, the bile from which would impart 
an extremely bitter flavor to any parts it came in contact with. 
Then wash the bird thoroughly in and outside, rub with salt, 
and let hang in a cool place over night. 



176 THE ALL-AMERICAN COOK BOOK 



CANNING PIE PLANT 

Pick when it is long and good, cut up and put in glass 
fruit cans, press down, cover with cold water, seal and put 
away. It will keep fresh until the new crop comes. In sections 
where the fruit is scarce, it can be easily raised, and is easily 
kept as described. 



PICNIC SANDWICHES 

Bake the bread in quart cans and press the chopped meat 
or chicken in cans of the same size. When both are cold put 
very thin slices of meat between two buttered slices of the 
bread. If your bread and meat are good, you will be proud 
of your sandwiches. 



WHEN BAKING 

If a handful of salt is put on bottom of oven under pans 
when baking ginger-bread or any cake easily burned, it will 
prevent burning. 

Putting a pinch of salt in the coffee improves the flavor. 



TO BOIL VEGETABLES 

When cooking lima beans, rice, etc., it is very provoking 
to have them foam and sputter from the kettle onto one's 
clean stove. Drop into the kettle a small lump of butter and 
there will be no "boiling over." 



OLIVE OIL IN BAKED BEANS 

Use 5 full tablespoons of olive oil to 1 qt. of dry beans. 
They are delicious and more easily digested than when pork 
is used. 



THE ALL-AMERICAN COOK BOOK 177 



OATMEAL PIE CRUST 

Scald 2 parts of fine oatmeal with 1 part of of hot water ; 
mix well and roll thin. As this bakes very quickly, fruit which 
requires much cooking must be cooked first before making the 
pies. This crust is very tender, possessing all the desirable 
qualities of shortened pie crusts without their injurious effects. 



SAVE DRY BREAD 

If your bread becomes dry, do not throw it away; it is 
a part of Darby's hard earnings. Dip the dry loaf quickly 
into water, put in pan, place in oven and leave until crust is 
dry. The steam from the external moisture will enter the loaf, 
leaving it fresh as when newly-baked. 



TO KEEP TINS FROM RUSTING 

Tin vessels used in water often rust. This can be pre- 
vented by greasing well and heating in oven. They will not 
rust then, no matter how much used in water. Care should 
be taken not to bum the vessel. 



SEASONING A FOWL 

To improve the fiavor of fowl, when seasoning it, add 
ginger to the salt and pepper, and rub this into flesh well. 
For a change, try putting an onion and an apple in ducks in 
place of the usual bread-crumb dressing. 



KEEPING POTATOES IN WINTER 

To keep sweet potatoes through the winter perfectly, line 
a barrel with warm dry newspapers, side and bottom, then 
wrap each potato in paper and pack into it, till full, cover well 
and keep in warm, dry kitchen or any warm, dry room. A 
smaller quantity may be packed in a box in the same way, and 



178 THE ALL-AMERICAN COOK BOOK 



kept in warm, dry atmosphere. To keep Irish potatoes in the 
cellar, sprinkle air-slacked lime among them; it seems to keep 
them dry and healthy. (As they are sorted, sprinkle a little 
in every layer.) 



VINEGAR IN DOUGHNUTS 

For doughnuts made with sour milk or cream, add a gen- 
erous half-teaspoonful of vinegar to the batter before adding 
the full amount of flour. 



BOILED LEMONADE 

In making lemonade, boil the desired quantity of sugar 
and lemon juice together, cool and add as much cold water as 
needed — a great improvement on the old way. 



SUBSTITUTES FOR ALCOHOL IN MINCE PIE 

Instead of cider and other alcoholic liquors, use fruit juices 
for mince pies. The juice left from canning strawberries, sour 
feherries, plums, etc., if sweetened, boiled down and canned, 
makes a rich, delicious moistening for mince meat. If raisins 
and suet in plenty are added to the mixture, it will be rich 
enough to please the most fastidious appetite. 



A COOKING HINT 

Turn the colander upside down over the fish or meat 
sauteing in an iron spider; the small holes allow the steam 
to escape and still prevent the grease from spattering. 



BAKING DAY 

After taking bread from the oven, do not wrap tightly in 
cloth as many do ; but rub the top of loaves with a little lard 



THE ALL-AMERICAN COOK BOOK 179 



or butter, tip on edge on your kneading board so that all 
possible crust is exposed to the air and if possible place out- 
doors or in the wind to cool quickly a few minutes, then 
remove to convenient place and let stand until thoroughly 
cold before putting away in box or can, and you will have 
delicious, tender crust. 



PREVENTS SOGGY PIE-CRUST 

Pie-crust will not be soggy if brushed over with the white 
of an egg before the fruit is put in. 



CARE OF WOODEN BOWLS 

To prevent wooden bowls from splitting, take them when 
new, before they have been touched with water, applying boil- 
ing hot linseed oil over the outside and top edge, all that will 
penetrate. 



FRIED SQUASH 

Cut a fine-grained, dry, sweet squash into thin slices, pare 
and fry in plenty of butter and season well. This dish will 
be found an excellent substitute for sweet potatoes. 



TO SAVE PLANTS 

To prevent bugs from eating your cucumber vines, plant 
one stalk of garlic in each cucumber hill; nothing will then 
bother the plant. 



TESTING FLOUR 

There are several methods of testing flour, which should 
be known to every purchaser. If flour is white with a yellow- 
ish straw tinge, it is good, while if it has a bluish cast, or has 



180 THE ALL-AMERICAN COOK BOOK 



black specks in it, it is inferior. 

Wet and knead a little of it between the fingers; if it 
works soft and sticky, it is poor ; if elastic and firm, it is good. 
If a little flour is thrown against a dry, smooth surface and it 
falls like powder, it is not of the best quality. If flour squeezed 
in the hand retains the shape given it when released, it is of 
good quality. 



USES OF BUTTERMILK 

Should you be so unfortunate as to be poisoned by poison 
ivy, bathe the affected parts in buttermilk every 10 or 15 
minutes until the poison is counteracted. Should the case be 
a severe one, poultice the blisters with bread and buttermilk 
poultice. It will give relief very soon and will cure the most 
severe cases. 

Buttermilk will remove mildew from cloth, white or col- 
ored. Soak the garment over night, then lay it on the grass 
in the sunlight. If the stain is set, soak the cloth for two 
or three days and lay it in the sun. 

Buttermilk is excellent for freshening salt pork for frying. 
Slice the pork and soak over night, or set on stove and let it 
come to a boil, dip in flour and fry. 



THE ALL-AMERICAN COOK BOOK 181 

TIME TABLE FOR COOKING 

Baking 

Beans, Boston Baked 8 hours 

Biscuits, Baking Powder (according to size) 12-15 minutes 

Raised (acording to size) 12-20 minutes 

Bread (10-cent loaf) 50 minutes 

Breads, Baking Powder Muffins 

(according to size) 18-30 minutes 

Corn Bread (shallow pan) 15-20 minutes 

Gingerbread (shallow pan) 25 minutes 

Popovers (according to size) 25-30 minutes 

Yeast Muffins (according to size) 20-30 minutes 

Cake, Fruit l^A-2 hours 

Layer 15-20 minutes 

Loaf (shallow pan) 30 minutes 

Sponge (deep pan) 40 minutes 

Cookies and Wafers 6-15 minutes 

Cup Custards 25 minutes 

Fish, whole, 4 pounds 1 hour 

Fillets, or whole, small 20-30 minutes 

Meats, Fillet of Beef (medium) 45-60 minutes 

Rump of Beef (medium) per pound 17 minutes 

Sirloin or Rib of Beef (medium) per pound. . .15 minutes 

Chicken, per pound 18 minutes 

Duck, Domestic 1 to ll^ hours 

Duck, Wild 15-20 minutes 

Goose, Domestic, per pound 20 minutes 

Leg of Lamb, per pound 18 minutes 

Pork Chops 30 minutes 

Loin of Pork, per pound 22 minutes 

Turkey, per pound 20 minutes 

Loin of Veal, per pound 22 minutes 

Pies 35-45 minutes 

Rice or Tapioca Pudding, Cooked 45 minutes 

Rice or Tapioca Pudding, Uncooked 21^-3^ hours 



182 THE ALL-AMERICAN COOK BOOK 

Boiling 

Cereals : 

Corn Meal 2 hours 

Hominy 2-3 hours 

Macaroni 20-30 minutes 

Oatmeal 4 hours 

Rice 20-30 minutes 

Rolled Oats y^, hour 

Spaghetti 20 minutes 

Granulated or Rolled Wheat i^ hour 

Eggs: 

Soft-cooked 3-5 minutes 

Hard-cooked 20 minutes 

Fish: 

Bass, per pound 12 minutes 

Bluefish, per pound 12 minutes 

Cod, per pound 6 minutes 

Halibut, per pound 12 minutes 

Lobster, whole 20 minutes 

Salmon, per pound 12 minutes 

Small fish 6-10 minutes 

Meats : 

Corned Beef 3-4 hours 

Fresh Beef 3 hours 

Fowl, per pound 30 minutes 

Ham, per pound 25 minutes 

Mutton (leg), per pound 25 minutes 

Corned Tongue 3^^ hours 

Fresh Tongue 2^ hours 

Vegetables : 

Artichokes 30-45 minutes 

Asparagus 20-30 minutes 

Dried Beans 3-4 hours 

Lima and other Shell Beans 1-1^/4 hours 

String Beans 1-2 hours 

Beets, old , 2-4 hours 

Beets, young 45 mmutes 

Brussels Sprouts 20 minutes 

Cabbage 20-30 minutes 

Cauliflower 25 minutes 

Green Com 10 minutes 



THE ALL-AMERICAN COOK BOOK 183 



Onions 1-1% hours 

Oyster Plant (whole 45 minutes 

Parsnips 45-60 minutes 

Peas, Fresh 20-60 minutes 

Peas, Dried 3 hours 

Potatoes, "White 20-30 minutes 

Potatoes, Sweet 20-25 minutes 

Spinach 25-30 minutes 

Tomatoes (stewed) 20-30 minutes 

Turnips, Yellow 1^2-2 hours 

Turnips, White 1-1% hours 



Broiling 

Bacon and Ham, sliced thin 4 minutes 

Chicken, Spring 20 minutes 

Chops, Lamb or Mutton 6-10 minutes 

Fish, slices, Cod, Halibut, Salmon, Swordfish 12-15 minutes 

Fish, whole small, Smelt, Trout 8-10 minutes 

Fish, whole split, Bluefish, Scrod, Shad, 

Whitefish 18-22 minutes 

Oysters 8 minutes 

Steak, 1-inch thick (medium) 10-12 minutes 

Squab 6 minutes 

Tripe and Liver 3-4 minutes 



Frying 

Chops or Cutlets, Breaded 5-8 minutes 

Croquettes and Fishballs 4 minutes 

Doughnuts, Drop Cakes, Fritters, Muflfins 3-5 minutes 

Fish, rolled fillets and slices 5-7 minutes 

Fish, whole small, smelt. Trout, "Whitebait 2-7 minutes 

Potatoes, Straws, Chips 3-4 minutes 

Potatoes, French Fried 6-8 minutes 



184 THE ALL-AMERICAN COOK BOOK 



TEMPERATURE TABLE 

\ 

Fahrenheit 

Freezing point 32° 

Lukewarm Water or Milk, not over 98° 

Albumen begins to coagulate 134° 

Milk, Pasteurized, keep for i/^ hour at 145° 

Simmering point 185° 

Boiling point, Water (sea level) 212° 

Boiling point. Milk (sea level) 214° 

Milk, scalded in double boiler 196° 

Baking, Apples 300° 

Baking, Bananas 400° 

Baking, Biscuit (yeast) 425° 

Baking, Loaf Bread 400° 

Baking, Muffins 380° 

Baking, Popovers 450° 

Baking, Cake : Cookies 400° 

Baking, Cake : Gingerbread 375° 

Baking, Cake : Fruit and Pound 300° 

Baking, Cake : Layer 380° 

Baking, Cake : Plain (shallow pan) 375° 

Baking, Cake : Sponge (shallow pan) 350° 

Baking, Meats : Beef and Mutton, for 15 minutes, . . 450° 

Then reduce to 350° 

Baking, Meats : Chicken and Turkey, for i/^ hour. . . 400° 

Then reduce to 300° 

Baking, Meats: Goose and Lamb, for i^ hour 400° 

Then reduce to 300° 

Baking, Meats : Pork and Veal, for 1/2 hour 350° 

Then reduce to 260° 

Baking, Pastry : Tart or Patty Shells 450° 

Baking, Potatoes 450° 

Frying : Breaded Chops, Oysters 380° 

Frying : Croquettes, Fishballs 390° 

Frying : Doughnuts, Fritters 360°-370° 

Frying : Potatoes, French Fried 380° 

Frying : Potato Chips or Straws 400° 

Fruit Jelly 222° 

Sugar and Water Sirup, large thread 217° 

Sugar and Water Sirup, feather 232° 

Sugar and Water Sirup, soft ball 240° 

Sugar and Water Sirup, hard ball 250° 

Sugar and Water Sirup, for glaced fruits and nuts 310° 



THE ALL-AMERICAN COOK BOOK 185 



Sugar and Water Sirup, for spun sugar 300° 

Sugar and Water Sirup, caramel 350° 

A very hot oven 450°-550° 

A hot oven 400°-450° 

A moderate oven 350°-400° 

A slow oven 250°-350° 

To test fat without a thermometer, drop a bit of white bread 
into hot fat ; it should brown in 
60 seconds for uncooked mixtures (Doughnuts) Fritters, 

etc.) ; 
40 seconds for cooked mixtures (Croquettes, Fishballs, 

etc.) ; 
20 seconds for Chops, French Fried Potatoes, etc. 



REAR ADMIRAL WM. S. SIMS 

President of Naval War College, Newport, R. 

Irish Stew 



"Dear Madame: 

"Referring to your letter of August 1st, which reached me 
but a day or so ago, I am sorry to say that I am not able to 
comply with your request to furnish you my favoriate recipe, 
because I pay so little attention to the question of food that 
I eat what comes to me and ask no questions. 

"If there is any one dish that I would specially desire 
above all others, it would be an Irish stew." 



LEGATION OF THE 
UNITED STATES OF AMERICA 

Berne, Switzerland 

March 7, 1922. 

Dear Mrs. Brebner: 

In reply to your letter of January 27th, I beg 
to say that while Mrs. Grew and I have no recipe 
available for your cook book, we shall be glad to 
be numbered among the "100% Americans" and 
to be credited with some recipe which you may 
furnish. 

Respectfully yours. 



J. C. Grew. 
American Minister. 



Oonsomme 

Eight lbs. of beef, 2 lbs. knuckle of veal, 1 small fowl, 
1/4 cup of carrot, I/4 cup of turnip, 1 tablespoon of salt, 1 sprig 
of majoram, 1 sprig of thyme, 1 bay leaf, 1 sprig of parsley, 
and 6 qts. of cold water. Simmer beef, fowl and veal in water 
4 hours; add vegetables, salt, and herbs tied in a bag; cook 
slowly 1 hour. Strain, cool, remove fat, and serve. 

Note : Consomme is the foundation for all clear soups, 
each soup taking its name from the garnishing used. 



AMERICAN CONSULATE 
Dairen, Manchuria 

March 3, 1922. 

My dear Mrs. Brebner: 

I have to acknowledge the receipt of your let- 
ter of January 12, and hasten to send a recipe 
of Mrs. Kirjassoff 's, which is one of my favorites. 

Chicken Pilau 

This is an Indian dish, often mentioned in 
Thackeray's novels (Thackeray was bom in Cal- 
cutta), which is very popular with all Americans 
and Europeans who visit India. 

I trust that the book you contemplate will 
have great success. My wife and I thank you for 
this opportunity to have even a small share 
therein. 

Very sincerely yours, 

Max D. Kirjassoff. 

Chicken Pilau 

One medium sized chicken, i/4 cup concentrated pan gravy, 
1^ cups rice, 5 cloves, 1 stick cinnamon, butter size of an egg, 
Yo cup seedless raisins (boiled for 5 minutes and with water 
drained off), i/^ cup almonds (blanched and browned), 1 onion 
cut in strips and fried in butter until crisp and brown, 2 hard- 
boiled eggs. Bake the chicken until tender, preserving the 
gravy. Boil rice in salted water together with the cloves and 
the stick of cinnamon. "When half cooked, remove spices, drain 
off water, and complete cooking by steaming. When finished 
the rice must be dry with each kernel separate. Mix butter 
with the rice, together with the pan gravy and raisins. Make 
a mound of the rice in the center of a platter. Sprinkle with 
almonds and the fried onion and garnish with the hard-boiled 
eggs cut in halves. Cut the chicken for serving and arrange 
the pieces around the mound of rice. 

This is a most delicious dish, and the rice prepared in 
this way has a very rich, exotic flavor. 



MAJOR GENERAL J. A. LEJEUNE 

Commandant U. S. Marine Corps 

"Pain Perdue" (Lost Bread) 

"This is a favorite dish in Louisiana where Gen. Lejeune 
was born and reared." — Mrs. J. A. Lejeune. 

One loaf of bread (a day or two old), and in slices i/4 inch 
thick, 3 eggs, 3 tablespoons of sugar stirred together, and 
1 or 2 tablespoons of lard. Have the lard very hot ; dip slices 
of bread in the egg mixture and fry brown on each side. 



WILLIAM HOWARD TAFT 

Chief Justice, Supreme Court, former President of the 
United States 

Rolled Chops 

Cut egg plant into rounds, roll them in egg and bread 
crumbs, and fry. Take loin chops, cut thick, and roll them 
into rounds, putting a tooth pick into them. Broil them and 
put them on the egg plant and pour truffle sauce over them. 
(See sauces.) 



1923 IS COMING 

This years' book of 1922 is closed and sealed at last 
Nor would I alter what is past. 
My work, my pleasures, thoughts and acts, 
Are all on record as plain facts. 
But here before me pure and white, 
Are pages for recipes of 1923 to write. 
More recipes from these same donors will I borrow, 
And start the " All- American Cook Book" of tomorrow. 

— G. S. B. 



The End 



r. 



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